Real Recipes From Real Home Cooks ®

sweet and savory spinach crepes

(1 rating)
Blue Ribbon Recipe by
Catherine Cappiello Pappas
Amityville, NY

This is a delicious combination of flavors and it is healthy too!

Blue Ribbon Recipe

I took the first bite of these wonderful crepes and kept going back for more. This recipe is kind of labor intensive, but the texture and flavor is well worth the effort. These crepes were really tasty! We couldn't find instant barley and we used regular barley ... worked fine.

— The Test Kitchen @kitchencrew
(1 rating)
yield 4 serving(s)
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For sweet and savory spinach crepes

  • for the crepe:
  • 1 cup flour – sifted
  • 2 eggs
  • ½ cup milk
  • ½ cup water
  • ¼ tsp. salt
  • 2 tbs. butter – melted
  • 1 tbs. sugar
  • sour cream
  • honey - for drizzling
  • powdered sugar - for dusting
  • butter for cooking the crepes
  • for the filling:
  • 16 oz. box of frozen creamed spinach
  • 1 medium to large apple – peeled and diced
  • ¼ cup of pitted dates – chopped
  • ¼ cup of raisins – chopped
  • 1 cup of instant barley
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • ¼ tsp. red pepper flakes
  • ½ tsp. curry powder
  • 1 tbs. of butter

How To Make sweet and savory spinach crepes

  • 1
    For the Crepe: Sift the flour with the sugar and salt. Beat the eggs with the milk and water add to the batter alternately with the melted butter. Wisk the batter and let the batter stand while preparing the filling. For the Filling: Prepare the barley as directed and drain. Heat a large frying pan with the tablespoon of butter. Add the frozen spinach to cook down. When the spinach is defrosted and warm; add the dates, raisins, diced apples, barley and seasonings. Heat through until all is warm then you may turn the heat off and set aside. Heat a crepe sized frying pan with a tablespoon of butter. Do not let the butter burn or over heat. Ladle the crepe batter into the pan and swirl around. When the batter is set and the crepe is firm, gently loosen the edges and flip to finish cooking. Fill the finished crepe lengthwise with the spinach filling and the sour cream and fold over. Sprinkle with the powdered sugar and drizzle with the honey.