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savoury crepes with spinach and parmesan cheese

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
Cook Time30 minutes
Total Time35 minutes
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

Ingredients
 

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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