These crepes are a unique and delicious combination of sweet & savory, making them perfect for brunch or dinner.
Crepes Stuffed with Spinach, Feta and Apples
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Ingredients
Units
Scale
For the Crepes:
- 3/4 cup all purpose flour - sifted
- 1 tsp. baking powder
- 2 tablespoons powdered sugar
- 2/3 cups milk
- 1/3 cup water
- 1/2 tsp vanilla
For the Stuffing:
- 9 oz. box of frozen chopped spinach
- 2 large apples - peeled and sliced
- 5 cloves of garlic - chopped
- 1 tablespoon of brown sugar
- Dashes of red pepper flakes
- 4 oz. feta cheese
- 1 cup of walnuts
- Olive oil
For the Sauce:
- 1 cup of grape tomatoes
- 1 healthy handful of Italian parsley
- 4 cloves of garlic
- 1 tsp. of capers plus a tablespoon of caper juice
Instructions
For the Crepes:
- Re-sift the flour with baking powder and powdered sugar into a large bowl. Make a well in the sifted ingredients.
- In a small bowl, mix together milk, water and vanilla. Pour in the liquid ingredients into the well. Combine them with a few swift strokes. If the batter is too thick add a little more milk until it falls nicely from the ladle.
For the Stuffing:
- Prepare the batter for the crepes and place in the refrigerator.
- Heat a large frying pan with a drizzle of olive oil. Place the frozen chopped spinach in it to thaw and sauté. When thawed add the garlic to sauté with the spinach.
- When the garlic is fragrant add the sliced apples, brown sugar and red pepper flakes and continue to sauté.
- Place the ingredients for the sauce in the food processor and give a few good chops.
- Drizzle a little olive oil in a small frying pan and sauté these ingredients, while preparing the rest of the meal.
- Place in the food processor the walnuts and feta cheese and process until smooth.
- Combine the feta cheese and walnuts with the apples and spinach.
- Preparing the Crepes:
- Add a small drizzle of olive oil. Add a small quantity of batter. Tip the pan and let the batter spread over the bottom. Cook the pancake over moderate heat. When it is brown underneath, reverse it and brown the other side. Use a few drops of oil for each pancake.
- Beginning at the edge of the crepe, place a tablespoon of stuffing and roll.
- Top with a little of the sauce and serve.
With Love,
Catherine
xo
La cucina di Molly says
Ma che piatto stupendo!Queste crepes sono super gustose farcite con la feta,mela e spinaci, bravissima!Un abbraccio,ciao!
Annie says
Hi Catherine! Thanks for your comment! Your blog looks amazing and I think you've inspired me to make this recipe this week! -Annie
Natasha Price says
spinach feta and apples is such a yummy filling for the crepes, nice!
Vicky says
These crepes look amazing!
Pretty-quirky.blogspot.com
The Cookinglady says
Well you've done it again. You have put together some flavors I would not have ever dreamed of. I tip my hat to you. And as always great job.
April says
that looks wonderful too bad I'm the only one in the family that would try it 😛
Joanne says
sweet crepes are delicious but in my opinion, savory are even better! Love this filling!
Reeni says
What delicious crepes you made Catherine! I'm loving that filling! xoxo
Marina says
Spinach an feta go so well together, and I can taste the apples in it: contrasting flavors, mmm! Well done!
BeetleBuggy says
Catherine, this is such a delightful recipe! Just reading it made my mouth water. I love crepes and that filling sounds like a party for the palate! 🙂