Crepes are a great idea for a family friendly meal.  Not only are they versatile with endless stuffing possibilities – whether it be sweet or savoury stuffings – they are very simple to make. Crepes can be enjoyed anytime of the day: for breakfast, brunch, lunch, dinner and of course for dessert!
This recipe puts some of my favourite Mediterranean flavours together to create a savoury and delicious crepe dish. I also add a quick and easy tomato chutney to this recipe, which will help you create an elegant dish in no time at all.
With Love,
Irene for Daily Tiramisu
Irenes  Crepes

Spinach and Feta Savoury Crepes with Roasted Tomato Chutney
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Brunch, Lunch, Dinner
Cuisine: Greek Inspired
Serves: 4 servings
Ingredients
Crepes:
  • 1 ½ cup all-purpose flour
  • 1 ½ cup milk
  • 3 eggs
  • 2 tbsp. unsalted butter, melted
  • 2 tbsp. olive oil
  • 1 large garlic clove, minced
  • 1 cup goat feta
  • 4 cup baby spinach
  • Salt and freshly ground pepper

  • Tomato Chutney:
  • 2 cup cherry tomatoes, halved
  • ¼ sweet onion, thinly sliced
  • 2 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. brown sugar
  • Salt and fresh ground pepper
Instructions
  1. To make crepes, in a medium bowl, whisk milk, eggs, butter and flour well until smooth. Refrigerate batter for about an hour to allow bubbles to subside to avoid crepes from tearing.
  2. To make tomato chutney, preheat oven to 450F. Line a large baking sheet with parchment paper.
  3. In a medium bowl add all the ingredients for the tomato chutney, season with salt and pepper and toss well.
  4. Place tomatoes on lined baking sheet with tomatoes facing cut side up. Roast for 20-25 minutes until slightly browned and caramelized.
  5. To make the spinach filling, heat a large sauté pan over medium heat. Add garlic and cook until translucent. Add spinach and feta and cook until spinach has wilted and feta has slightly melted, about 2-3 minutes. Set aside.
  6. Preheat oven to 350F and line a baking pan with parchment.
  7. To cook crepe, heat a small non-stick pan over medium heat. Add a dab of butter to coat. Pour 2 tbsp. of batter in pan and swirl to ensure it is spread thin and evenly. Cook for 30-40 seconds and flip over. Cook for another 10-20 seconds on other side. Remove and lay on flat surface to cool. Repeat with remaining batter. This should make 16 -18 crepes. Any leftover crepes can be wrapped in plastic and refrigerated for up to 3 -4 days.
  8. Divide spinach mixture and fill 12 crepes. Place on baking pan and top with tomato chutney. Bake for 10 minutes and serve immediately.