Meaty Spinach Crepes

Sheri Zarnick


Another farmhouse Wall recipe..those of you who follow me know the incredible story of the treasure of recipes found on an old farmhouse wall hidden behind other walls during a remodel job. Most were hand written right on the wall, others were on index cards or pieces of torn and tattered paper stuck on the wall as if used for wallpaper. I am doing my best to preserve the history I found there and with some of your help finding clues as to the origins of the cook. Thank you all for your input and encouragement along this journey.


★★★★★ 1 vote

25 Min
20 Min


  • 1/2 lb
    ground beef
  • 1 small
    onion, chopped
  • 1 clove
    garlic, minced or pressed
  • 1 medium
    mess of spinach, cooked and well drained. (modern 1 pkg. frozen)
  • 1/4 tsp
  • 1/8 tsp
    ground nutmeg
  • 8 oz
    tomato sauce
  • 3/4 c
    extra sharp cheddar cheese, shredded
  • 8
    crepes (recipe follows)
  • 1/2 c
    all purpose flour
  • 1/4 tsp
  • 1 c
  • 2 large
  • 1 1/2 Tbsp
    melted butter
  • 1 Tbsp
    olive oil

How to Make Meaty Spinach Crepes


  1. Make the Crepes first while they are chilling you can cook the filling.
  2. Crepes: combine flour, 1/4 tsp. salt, milk, and eggs beat well with a mixer (food processor) blend 10 seconds. Scrape down sides. Add melted butter blend 10 seconds. Cover and refrigerate 1 hour.
  3. Meanwhile brown meat with onion and garlic in frying pan until crumbly. Drain off fat.
  4. Mix in spinach, salt, and nutmeg. Remove from heat, cover and set aside.
  5. Prepare crepes as follows. Cook in a 7" well oiled iron. (cast iron skillet) Makes 12 crepes.
  6. Place 3 Tablespoons of filling in each crepe. Roll and arrange in a 9'x 13" baking dish.
    Pour tomato sauce over filled crepes and sprinkle with cheese.
  7. Bake 20 minutes at 350^ serve immediately.
  8. * I used Feta cheese in the meat mixture too..I was Awesome.

Printable Recipe Card

About Meaty Spinach Crepes

Course/Dish: Beef

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