Gluten-Free Mediterranean Spinach Feta Crepes
Delicate French crepes filled with a warm, creamy Mediterranean mixture of sauteed spinach, caramelized onions, garlic, and tangy feta cheese brightened by fresh lemon zest and red pepper heat. The filling combines heavy cream and Greek yogurt for richness without heaviness. Serve as an elegant brunch, light lunch, or vegetarian dinner. This version uses a homemade crepe base rather than store-bought, allowing complete control over texture and flavor while the straightforward filling technique makes the dish accessible even for crepe beginners.
Ingredients
- one batch basic crepes, prepared per Foodal recipe
- 4 tablespoon unsalted butter
- 1 medium white onion, chopped
- 1 teaspoon kosher salt, divided
- 4 clove garlic, minced, large
- 2 10-ounce package frozen chopped spinach, thawed
- 1 cup heavy cream
- ½ cup full-fat plain Greek yogurt
- 1 cup crumbled feta cheese, about 6 ounces
- 1 teaspoon lemon zest, fresh
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon freshly cracked black pepper
Instructions
- 1
Prepare one batch of basic crepes and keep shingled on parchment-lined baking sheet.
- 2
Squeeze excess moisture from thawed spinach using a clean kitchen towel.
- 3
Heat butter in large skillet over medium-high heat. Add onion and half the salt, cook until softened, stirring occasionally.
- 4
Add minced garlic and cook until fragrant.
- 5
Lower heat to low and add spinach. Cook stirring constantly until warm and evenly dispersed.
- 6
Stir in heavy cream and Greek yogurt, continuing to cook on low heat while stirring constantly.
- 7
Turn off heat and gently fold in feta cheese, lemon zest, red pepper flakes, and remaining salt.
- 8
Place one crepe flat on a cutting board or plate.
- 9
Spread a heaping quarter cup of filling down the center in a vertical line about 2 inches wide.
- 10
Fold the left side toward the middle, then fold the right side over the folded left side.
- 11
Repeat with remaining crepes and filling.
- 12
Serve immediately.
Tips
Thoroughly dry the thawed spinach to prevent a watery filling that will make crepes soggy. A clean kitchen towel works better than paper towels.
Keep the crepe stack warm between preparation and serving by covering with a slightly damp kitchen towel or foil to prevent them from drying out.
Make the filling up to 2 hours ahead and reheat gently on low heat while stirring, adding a splash of cream if needed to restore creaminess before filling.
Good to Know
Refrigerate filled crepes in an airtight container up to 2 days. Reheat gently in a 300F oven covered with foil for 10-12 minutes until warmed through.
Prepare filling up to 2 days ahead and refrigerate. Prepare crepes up to 1 day ahead and store stacked with parchment between each crepe in an airtight container. Assemble shortly before serving.
Serve immediately on warmed plates. Accompany with a simple green salad dressed with lemon vinaigrette, crusty bread, and a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Common Mistakes
Skip drying the spinach to avoid soggy crepes and watery filling
Don't overfill crepes to avoid tearing and ensure proper folding
Add feta after removing from heat to avoid breaking down the cheese into the sauce
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make the crepes ahead of time?
Yes. Prepare crepes up to 1 day ahead. Stack with parchment paper between each crepe and store in an airtight container at room temperature. You can also freeze prepared crepes for up to 2 months separated by parchment, thawing at room temperature before filling.
What if I don't have Greek yogurt?
Substitute with sour cream or creme fraiche in equal amounts. Sour cream will make the filling slightly thinner and tangier. You may need to reduce the amount by 2 tablespoons to maintain proper consistency for filling.
How long do filled crepes keep?
Eat filled crepes immediately for best texture. If needed, refrigerate unfilled crepes for up to 2 days and filling for up to 2 days separately. Freeze filled crepes up to 1 month wrapped individually in foil, reheating from frozen at 325F for 20-25 minutes.