Savory Olive Oil Crepes with Caramelized Onions, Spinach and Feta
Dec. 2, 2020
Paul KostandinCrepes are both super satisfying and incredibly easy to make at home. All you need is a solid recipe for the batter, some tasty fillings, and a good non-stick pan.
The best thing about crepes, in my opinion, is their ability to do double duty as both a sweet, fruit, or chocolate-based dish, but also as a savory breakfast or lunch option with things like spinach, cheese, and ham inside. I always keep my batter neutral, so I can use them in multiple ways whenever I make them. This batter will keep well in the refrigerator, and I like to make it once or twice a week so I always have some on hand in case I need to throw together breakfast or a mid-day snack.
Use a light-bodied, fruit-forward extra virgin olive oil in the batter for this recipe. It will add a touch of olive flavor while remaining more neutral should you want to use any leftovers for dessert. Save the richer, fuller-bodied extra virgin olive oil for the filling, which will help accentuate the roasted onions and spinach while mellowing the tart, salty feta cheese.
Savory Olive Oil Crepes with Caramelized Onions, Spinach and Feta
Course: Lunch, BreakfastCuisine: French, MediterraneanDifficulty: Medium4
servings20
minutes15
minutesEasy to make and heavy on the vegetables, these crepes are easy to whip up, and you can always use the leftover batter to make a dessert with some jam or Nutella!
Ingredients
- For the crepes
3/4cupmilk
1/2cupwater
1cupflour
1/4 cupextra virgin olive oil
2eacheggs
2tspsalt
1tsp ground black pepper
- For the filling
1cupsliced onion
2tbspchopped garlic
1/4cupextra virgin olive oil
3cupsbaby spinach
1cupFeta cheese
Directions
- To make the crepes
- In a blender combine the eggs, flour, water, milk, olive oil, salt and pepper.
- Blend until smooth.
- Heat a nonstick pan over medium/high heat.
- Pour in a little olive oil and wipe it out with a paper towel.
- Add 2 oz of batter to the non stick pan and swirl it so it coats the bottom of the pan completely.
- Place the pan back on the heat and cook for about a minute.
- Loosen the crepe with a rubber spatula and flip it so the uncooked side is down.
- Cook the crepe for 30 seconds to a minute more.
- Remove the crepe from the pan and place it on a plate, covered with a paper towel.
- Continue this process until you have cooked all the crepes.
- To make the filling
- Heat the olive oil in a heavy bottomed saute pan over medium/high heat on your stovetop.
- Add the onions and garlic and saute until they are golden brown and fragrant.
- Add the spinach to the pan and continue to cook until it is fully wilted.
- Season the mixture with salt and pepper and transfer to a heat safe bowl.
- Mix in the crumbled feta and check the seasoning, adjust as necessary.
- Fill and serve
- Fill the crepes with two heaping spoonfuls of filling and fold in half, alternatively you can roll them instead.
- Top with a little light bodied, fruit forward extra virgin olive oil and a bit of parmesan cheese or herbs.
- Enjoy!
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