HEALTHY SAVOURY CREPES WITH SPINACH AND PARMESAN (Low-Carb & Gluten-Free Option)

Savoury crepes or pancakes? As a child in Slovakia, I only knew one word for both — palacinka /ˈpalatsiŋka/. It wasn’t until later that I learned palacinka actually refers to a crepe. Confusing right?

So, crepes or pancakes? What’s the real difference?

I believe it’s everyone’s preference. Pancakes and crepes are like cousins in the breakfast food family.

Crepes are thin and delicate, made with a thin batter spread thinly in a pan and cooked until slightly crispy on the edges. On the other hand, pancakes are fluffy and thick, made with a leavening agent like baking powder, which gives them their characteristic puffiness.

I like both pancakes and crepes, depending on the mood.

Pancakes are a quick solution for breakfast or brunch. They are thick and usually served flat with sweet sauce, fruit, maple syrup and bacon. Also, you can add some extra ingredients to the pancake batter, like peanut butter, bananas, or walnuts.

Crepes feel more elegant and can be filled with almost anything, from chocolate and fruit to creamy, savoury fillings. Unlike pancakes, crepes are rarely served flat.

If you want to read more about crepes/pancakes, I found quite an interesting article here.

What do you need to make these spinach crepes?

I often make low-carb crepes using a flourless batter — a great option if you follow a gluten-free or low-carb diet. You’ll find the flourless pancake recipe here in this post.

But if you’re not limiting carbs or feel like treating yourself, I highly recommend trying my classic Slovakian crepe recipe. It’s a traditional version made with regular flour — light, tender, and absolutely delicious. Perfect for days when comfort and flavour come first.

These savoury crepes are filled with a delicious spinach and cheese mixture and can be made low-carb and gluten-free. Whether you’re looking for a quick brunch or a healthy lunch idea, this easy low-carb crepe recipe is full of flavour and surprisingly simple to make.

Ingredients:

FOR FLOURLESS CREPES

• Eggs
• Cream cheese
• Monk fruit, erythritol or regular sugar (optional)
• Salt
• Butter or coconut oil for frying

FOR SPINACH FILLING

• Spinach
• Onion
• Butter
• Garlic or garlic powder
• Salt and pepper to taste
• Egg
• Herbes de Provence or thyme
• Double cream – optional

FOR TOPPING

• Parmesan

How to make gluten-free savoury crepes

CREPES

1. Mix eggs, cream cheese, salt, monk fruit/sweetener/sugar in a medium bowl. Although sugar is optional, it gives the flourless crepes a nice flavour.
2. Heat the non-stick pan on medium heat, lightly oil with butter or coconut oil.
3. Pour 1/4 cup of batter for each pancake onto a non-stick pan using a ladle.
4. Cook from one side for 1-2 minutes or until the edges are dry. Flip with a spatula and cook until browned on the other side.
5. Transport onto a plate and repeat with the remaining batter. When the pan is too dry, oil it with a brush.
6. You will get approximately 8-9 pancakes.

Making the filling for crepes with spinach and cheese

1. If you use fresh spinach, wash and drain it before you use it. Then, chop or blend it. Use only chopped frozen spinach. (see the note above)
2. Melt butter in a pan. Keep the heat on medium. Add finely chopped onion and cook for 5 minutes or until golden.
3. Add spinach, garlic, salt, pepper, and herbs to the pan. Cook for 2-5 minutes until the spinach is wilted.
4. Beat an egg lightly and add it to the spinach. Stir the mixture until well combined.
5. If using double cream, add it at the end and cook for another minute.

Assembling your spinach crepes

1. Heat the oven to 180℃
2. Brush the oven-proof dish with butter so the crepes don’t stick.
3. Fill each pancake with spinach filling, roll it up, and place it in an oven-proof dish.
4. Sprinkle with grated (shaved) parmesan.
5. Bake for 10 minutes or until the top is golden brown.

What to serve with spinach and parmesan crepes

While these crepes make for a perfect meal on their own, why not try to serve them with:

• soup
• meat patties
• some salad for a healthy meal

Moreover, they can be stored in an airtight container for up to two days, making them the perfect cold lunch.

Variations in Serving

Instead of the baked parmesan topping, you can swap it for tomato sauce and mozzarella cheese as an alternative.

Instead of adding egg to the spinach, add cheddar cheese, stilton cheese, ricotta, or sliced mushrooms. Ideas are endless.

However, these crepes with spinach and cheese filling are extraordinary. I learned the recipe in Austria.

If you enjoy savoury crepes, try some new versions to expand your culinary horizons.

🍴 Made This Recipe?

✍️ Leave a comment below and tell me how your savoury crepes turned out! Did you add any herbs or cheese, or serve them with a twist?
⭐️ Don’t forget to rate the recipe — it helps more food lovers find it!

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HEALTHY SAVOURY CREPES WITH SPINACH AND PARMESAN

AUTHOR Helena – GrandmaZeal

Enjoy this delightful flourless savoury crepes filled with spinach and topped with parmesan, baked to perfection. Ideal for a low-carb day.

5 from 2 votes

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Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

Course Main Course

Cuisine European

Servings 3

Calories 318 kcal

Cooking Tools

• Pancake frying pan nonstick
• Large bowl
• sauce pan
• Grater optional
• Rectangle oven-proof dish ceramic or glass

Cook ModePrevent your screen from going dark

Ingredients

 

1x2x3x

For pancakes

• ▢ 6 whole Eggs
• ▢ 1/2 cup Cream cheese - 140g
• ▢ pinch Salt
• ▢ 1 tbsp Unsweetened protein powder - optional
• ▢ 1/2 tsp Sweetener like Monk fruit or Erythritol - or sugar or stevia drops-optional
• ▢ 2 tbsp Butter - or coconut oil for frying-divided

For spinach filling

• ▢ 1 small Onion - finelly chopped
• ▢ 250 g Fresh baby spinach - or 120g frozen chopped spinach
• ▢ 1 tsp Butter
• ▢ 1/2 tsp Garlic powder - or one clove of garlic – minced
• ▢ Salt and pepper - to taste
• ▢ 1/2 tsp Herbes de Provence - or Thyme
• ▢ 1 Egg
• ▢ 1-2 tbsp Double cream - optional

For topping

• ▢ 5 tbsp Grated parmesan - or shaved
• ▢ 1 tsp Butter - for brushing the oven-proof dish

Instructions

Pancakes

• Break eggs into a large bowl and whisk until frothy
  6 whole Eggs
• Add the rest of ingrediets and whisk until smooth.
  1/2 cup Cream cheese, pinch Salt, 1 tbsp Unsweetened protein powder, 1/2 tsp Sweetener like Monk fruit or Erythritol
• Heat the non-stick pan on medium heat, lightly brush with butter or coconut oil.
  2 tbsp Butter
• Pour the batter with the ladle onto the nonstick pan, using approximately 1/2 ladle (1/4 cup) for each pancake.
• Cook from one side for 1-2 minutes or until the edges are dry. Flip with a spatula and cook until browned on the other side.
• Transport onto a plate and repeat with the remaining batter. When the pan is too dry, oil it with a brush.

  You will get approx 8-9 pancakes.

Spinach filling

• If you use fresh spinach, wash and drain it before you use it. Then, chop it or blend.

  Use only chopped frozen spinach. (see the note in the article)
• Melt butter in a pan. Keep the heat on medium. Add finely chopped onion and cook for 5 minutes or until golden.
  1 small Onion
• Add spinach, garlic, salt pepper and herbs and mix thoroughly for 2-5 minutes, until spinach is wilted (or cooked if cooking from frozen)
  250 g Fresh baby spinach, 1 tsp Butter, 1/2 tsp Garlic powder, Salt and pepper, 1/2 tsp Herbes de Provence
• Lightly beat an egg, add to the spinach and stir til mixed.
  1 Egg
• Add double cream if using and cook for another 1 minute.
  1-2 tbsp Double cream

Assembling

• Heat the oven to 180℃.
• Brush the oven-proof dish with butter.
  1 tsp Butter
• Fill all pancakes with the spinach filling, roll them and place one next to the other in the oven-proof dish.
• Sprinkle with grated (shaved) parmesan.
  5 tbsp Grated parmesan
• Bake for 10 min or until the top is golden brown.
• Serve immediately. The spinach pancake shouldn't be reheated. But you can also eat it cold.

Nutrition

Calories: 318kcalCarbohydrates: 9gProtein: 10gFat: 28gFiber: 2gSugar: 3gNet carb: 7g

Nutritional facts in this recipe are only informative. The calculation might slightly vary, depending on the exact ingredients you use. For accuracy, enter your specific ingredients into a nutrition calculator like MyFitnessPal or Calorieking.

To calculate net carb use this method:

Carbohydrates – Fiber – Sugar alcohols = Net carb

Keyword flour-free pancakes, low-carb pancakes

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