Salty feta, tender spinach, and a bright squeeze of lemon turn simple crepes into a satisfying lunch or savory brunch. A quick finish in the skillet adds golden edges.
Start With the Crepes
Make a batch of basic homemade crepes first. This filling uses four cooked shells; the time below starts with those ready to fill.
Spinach and Feta Crepes
Golden folded crepes filled with spinach, red onion, feta, and a little lemon.
Ingredients
2 tsp Extra-virgin olive oil- ¼ cup Red onion minced (about 1/4 medium red onion)
- 3 oz Spinach leaves (fresh) about 3 packed cups
- 1 tsp Lemon juice freshly squeezed; measure 1 teaspoon
- Kosher Salt to taste
- Black pepper freshly ground, to taste
- 2 oz Feta cheese crumbled
- 4 basic crepes cooked
- 1 tsp Butter unsalted
- Fresh herbs, such as parsley, chervil, tarragon, or chives minced
Equipment
Instructions
- Warm the olive oil over medium heat. Cook the onion, stirring, until softened, about 4 minutes. Add the spinach in handfuls, allowing each to wilt before adding more. Stir in the measured lemon juice and season to taste with salt and pepper. Transfer to a bowl and fold in the feta.
- Spread one-quarter of the filling over half of each cooked crepe. Fold the empty half over the filling, then fold again into quarters.
- Melt the butter in the skillet over medium heat. Brown the filled crepes on both sides until the filling is hot and the edges are crisp, working in batches if necessary. Garnish with the herbs and serve promptly.
Notes
Makes 4 filled crepes for 2 servings. The estimated time starts with cooked crepes and excludes making the crepe batter and shells. Taste before adding extra salt because feta is salty.
Tried this recipe?
Let us know how it was!Adapted from J. Kenji López-Alt at Serious Eats.