Spinach Crepes


2 Portions



Prep. time

5-10 minutes

Cooking time

35 minutes

This very simple but delicious vegetarian recipe can make your lunch or dinner feel a lot more special. You can eat them warm or cold, but I personally always love to eat my crepes warm.


For the Sweet corn sauce:

  • 100 g Sweet corn
  • 2 tbsp cream
  • 1/2 tsp salt

For the filling:

  • 300 g mushrooms in slices
  • 1/2 tsp soy sauce
  • Pinch of salt and a drop of olive oil

For the crepes:

  • 40 g spinach
  • 1 egg
  • 70 ml milk
  • 70 g flour
  • Pinch of salt and oregano


For the sauce:

  1.  Cut the corn off the cob and take to boil for approx. 20 minutes or until soft (*if you want to speed this process, get the already cooked corn).
  2. Strain the corn and put it in the blender together with the cream and salt. Blend for a few seconds until you get a smooth sauce. Then strain the sauce with the help of a spatula and pour in on a pot and keep warm.

For the filling:

  1. Cut the mushrooms in slices and cook them on a hot frying pan with a drop of olive oil. Add the salt and soy sauce and cook for approx. 5 minutes. Reserve.

For the crepes:

  1. Blend the spinach, egg, flour, milk and spices. Make the crepes on a hot and already lightly oiled crepe pan (medium heat). Pour the batter, enough to cover the surface evenly by making circular motions. Cook for around 2 minutes, turn it with the help of a spatula and cook it for about 2 minutes. To keep the crepes warm while you cook the rest, turn on your oven at a 100°C and put the crepes inside until you want to serve them.
  2. Filled them with some warm corn sauce and the mushrooms. Roll the crepe, add some more sauce and eat them next to some fresh tomatoes and avocados.


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