I used to eat a spinach crepe every Saturday as lunch at the Alliance Française… I had a spinach crepe too for lunch when we visited Versailles last year. When given the choice, a spinach filling usually wins for me.
When I did the Gateau des Crepes for the Fête de la Bastille celebration, the recipe yielded more spinach filling and more crepes than we actually need for the crepe stack. And if it’s just me eating, the same components can be assembled differently in a more single dish friendly format.
SPINACH CREPES REVISITED
2 spelt crepes About 2 tbs of spinach béchamel filling 2 tbs grated gruyere cheese 1 small handful of toasted walnuts, chopped
- Pre-heat toaster oven to 350F.
- If crepes have been refrigerated, we’ll need to reheat them slightly. In a small non-stick skillet over medium heat, place crepe individually for a few minutes until they’re warm and pliable.
- Take each crepe and spread about 1 tbs of filling into each one. Sprikle with half the walnuts into each crepe. Roll crepe onto itself and place in a buttered dish.
- Spread some extra spinach filling over the crepes and sprinkle with a bit more walnuts. Add the grated gruyere on top to finish.
- Place in oven for about 10-15 minutes until the filling heats up and the cheese on top melts well.
Two crepes is, to me, the perfect serving for one person. You can drizzle a bit of honey or agave nectar on top if you’d like a different sweet touch to the crepe… I highly recommend it.