Serves 2
20 min
French Crêpes with Spinach and Feta
Recipe GLPR54fbc27039b176
Tender, delicate crêpes filled with sautéed fresh spinach, tangy feta cheese, and red onion, brightened with lemon juice and fresh herbs. A light yet satisfying vegetarian main course inspired by Mediterranean flavors.
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Ingredients
2 teaspoons extra-virgin olive oil
¼ cup red onion, minced
3 cups fresh spinach leaves, packed
1 teaspoon fresh lemon juice
kosher salt
freshly ground black pepper
2 ounces crumbled feta cheese
4 cooked basic crêpes
1 teaspoon unsalted butter
minced fresh herbs (parsley, chervil, tarragon, or chives)
Directions
Heat the olive oil in a large skillet over medium heat. Add the minced red onion and sauté for 2–3 minutes, stirring occasionally, until softened and fragrant.
Add the fresh spinach to the skillet in batches, stirring gently until each batch wilts before adding more. Continue until all spinach is tender and any excess moisture has evaporated, about 3–4 minutes.
Remove the skillet from heat. Drizzle the lemon juice over the spinach mixture and season with kosher salt and freshly ground black pepper to taste. Fold in the crumbled feta cheese gently until evenly distributed.
Warm the butter in a small skillet or griddle over low heat. Lightly warm each crêpe by placing it in the skillet for about 10 seconds per side, or gently heat them stacked and covered with a damp towel.
Spoon approximately 2–3 tablespoons of the spinach and feta filling onto the lower third of each warm crêpe. Roll or fold the crêpe neatly around the filling.
Arrange the filled crêpes on a serving plate. Sprinkle with minced fresh herbs such as parsley, chervil, tarragon, or chives. Serve immediately while still warm.
