easy baked crepe recipe
Looking for breakfast crepe ideas? This easy baked crepe recipe featuring spinach and egg is both nutritious and delicious! Perfect for brunch or a quick breakfast, this dish is a satisfying way to start your day.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have these in your kitchen!
- Quick and Healthy: Packed with protein and greens for an energy boost.
- Versatile: Swap spinach for other veggies or add your favorite cheese.
Tips for the Best Crepes
- Rest the Batter: Let it sit for 20 minutes to avoid tough crepes.
- Use a Non-Stick Pan: It makes flipping easier.
Experiment with Fillings: Try mushrooms, smoked salmon, or feta cheese.
Easy Baked Crepe Recipe with Spinach and Egg
Equipment
- Mixing Bowls
- Whisk
- Non-stick skillet or crepe pan
- Spatula
- Baking dish 9×13 inches or similar size
- Cooking brush or paper towel for greasing
- Aluminum foil optional
Ingredients
For the Crepe Batter:
- 1 cup all-purpose flour or gluten-free flour
- 2 large eggs
- 1 1/2 cups milk whole, low-fat, or plant-based
- 2 tablespoons melted butter plus extra for greasing
- 1/4 teaspoon salt
For the Spinach and Egg Filling:
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 4 cups fresh spinach leaves
- 4 large eggs
- 1/4 cup grated Parmesan cheese optional
- Salt and pepper to taste
For Topping (Optional):
- 1/2 cup shredded mozzarella or Gruyere cheese
- Fresh herbs e.g., parsley or chives
Instructions
Step 1: Prepare the Crepe Batter
- In a large mixing bowl, whisk the eggs and milk together until well combined.
- Gradually add the flour and salt, whisking continuously to form a smooth batter.
- Mix in the melted butter. Let the batter rest for 10-15 minutes.
Step 2: Make the Spinach and Egg Filling
- Heat olive oil in a skillet over medium heat. Add the onion and garlic; sauté until translucent.
- Add spinach and cook until wilted. Season with salt and pepper. Remove from heat and let cool slightly.
- In a separate bowl, beat the eggs. Scramble them lightly in the same skillet until just set. Mix with the spinach and add Parmesan cheese if desired.
Step 3: Cook the Crepes
- Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter.
- Pour a small ladle of batter into the pan, tilting to spread it thinly and evenly.
- Cook for about 1-2 minutes on one side until the edges lift, then flip and cook for another 30 seconds. Repeat with the remaining batter.
Step 4: Assemble and Bake
- Preheat your oven to 375°F (190°C).
- Place a spoonful of the spinach and egg filling onto each crepe and roll or fold into a rectangular parcel.
- Arrange the crepes seam-side down in a greased baking dish. Top with shredded cheese if desired.
- Cover with foil and bake for 15 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.
Notes
Tips for the Best Crepes
- Rest the Batter: Let it sit for 20 minutes to avoid tough crepes.
- Use a Non-Stick Pan: It makes flipping easier.
- Experiment with Fillings: Try mushrooms, smoked salmon, or feta cheese.
