French Savory Crepes with Spinach: Perfect Lunch Delight!

Introduction to French Savory Crepes with Spinach

Ah, French Savory Crepes with Spinach! Just saying it makes my mouth water. Imagine a lunch that feels like a mini-vacation to a quaint Parisian café, without leaving your kitchen. These crepes are not just a meal; they’re an experience. Perfect for busy American women aged 40–70, these crepes offer a delightful escape from the mundane lunch routine. They’re quick to whip up, yet they feel like a special treat. Whether you’re juggling work, family, or just the hustle and bustle of daily life, this recipe is your ticket to a satisfying and elegant lunch.

Why You’ll Love This French Savory Crepes with Spinach

Let me tell you, the beauty of these French Savory Crepes with Spinach lies in their simplicity. With just a handful of ingredients, you can create a dish that’s both sophisticated and comforting. The preparation is a breeze, and the cleanup is minimal—because who has time for a mountain of dishes? Plus, the flavors are a hit with everyone, from picky eaters to gourmet enthusiasts. And the best part? You can customize them to your heart’s content. Add a sprinkle of your favorite cheese or toss in some mushrooms for an extra punch. It’s like having a blank canvas where you can paint your culinary masterpiece.

Ingredients You’ll Need

• 1 cup buckwheat flour
• 2 large eggs
• 1 1/2 cups milk
• 1 tablespoon melted butter
• 1/2 teaspoon salt
• 1 cup fresh spinach, chopped
• 1/2 cup cheese, grated
• Butter or oil for cooking

Now, let’s talk about buckwheat flour. It’s the secret ingredient that gives these crepes their nutty, earthy flavor. If you haven’t tried it before, you’re in for a treat. But don’t worry if you don’t have it on hand; all-purpose flour works just fine as a substitute. And remember, I’ve got printable measurements at the end of this article, so you can keep them handy in your kitchen.

How to Make French Savory Crepes with Spinach

Step 1 – Prep Ingredients

First things first, let’s get that batter ready. In a large bowl, whisk together the buckwheat flour, eggs, milk, melted butter, and salt until smooth. It’s like creating a silky canvas for your crepes. Then, let the batter rest for 30 minutes. This step is crucial as it allows the flour to absorb the liquid, resulting in a better texture.

Step 2 – Begin Cooking

Time to fire up the stove! Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour a ladleful of batter into the skillet, swirling it around to cover the bottom evenly. It’s like a little dance in the pan, ensuring every inch is covered.

Step 3 – Combine Ingredients

Cook the crepes until the edges start to lift, then flip them over. It’s a bit like flipping a pancake, but with a touch more elegance. Meanwhile, sauté the chopped spinach in a little butter until it’s wilted and vibrant green. The aroma is simply irresistible.

Step 4 – Finish and Serve

Now for the grand finale! Place a portion of the sautéed spinach and grated cheese on one half of each crepe. Fold the crepe over the filling, and voilà! Serve them warm, and watch as your family or guests marvel at your culinary prowess.

Tips for Perfect Results

• Resting the batter is key to achieving that perfect crepe texture.
• A non-stick skillet is your best friend for easy flipping.
• Keep cooked crepes warm in a low oven while you finish the batch.

Essential Equipment Needed

• Non-stick skillet
• Whisk
• Ladle
• Spatula

Delicious Variations of French Savory Crepes with Spinach

• Add mushrooms or ham for extra flavor.
• Use goat cheese for a tangy twist.
• Make it gluten-free with a certified gluten-free buckwheat flour.

Serving Suggestions

• Pair with a simple green salad.
• Serve with a glass of chilled white wine.
• Accompany with a light soup for a complete meal.

FAQs About French Savory Crepes with Spinach

• Can I make the batter ahead of time? Yes, refrigerate for up to 24 hours.
• What cheese works best? Gruyère or cheddar are excellent choices.
• How do I store leftovers? Wrap in foil and refrigerate for up to 2 days.

Final Thoughts on French Savory Crepes with Spinach

In the end, French Savory Crepes with Spinach are more than just a meal; they’re a celebration of flavors and simplicity. Whether you’re serving them for a casual lunch or a special occasion, they’re sure to impress. So go ahead, give this recipe a try, and let it transport you to the charming streets of France, one delicious bite at a time.

French Savory Crepes with Spinach: Perfect Lunch Delight!

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• Author: buenos aires run way
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

French Savory Crepes with Spinach are a delightful and customizable lunch option, perfect for those who enjoy a light yet satisfying meal.

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Ingredients

• 1 cup buckwheat flour
• 2 large eggs
• 1 1/2 cups milk
• 1 tablespoon melted butter
• 1/2 teaspoon salt
• 1 cup fresh spinach, chopped
• 1/2 cup cheese, grated
• Butter or oil for cooking

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Instructions

1. In a large bowl, whisk together the buckwheat flour, eggs, milk, melted butter, and salt until smooth.
2. Let the batter rest for 30 minutes to allow the flour to absorb the liquid.
3. Heat a non-stick skillet over medium heat and lightly grease with butter or oil.
4. Pour a ladleful of batter into the skillet, swirling to cover the bottom evenly.
5. Cook for 1-2 minutes until the edges start to lift, then flip and cook for another minute.
6. Remove the crepe from the skillet and keep warm. Repeat with the remaining batter.
7. For the filling, sauté the chopped spinach in a little butter until wilted.
8. Place a portion of spinach and grated cheese on one half of each crepe.
9. Fold the crepe over the filling and serve warm.

Notes

• You can substitute buckwheat flour with all-purpose flour if desired.
• Feel free to add other fillings like mushrooms or ham.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch
• Method: Stovetop
• Cuisine: French

Nutrition

• Serving Size: 1 crepe
• Calories: 150
• Sugar: 2g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 60mg