This delightful spinach and cream cheese crêpe bake blends silky homemade crêpes with a rich spinach filling and creamy béchamel sauce, all baked together with gooey mozzarella. The result is an irresistible dish that’s both comforting and elegant—perfect for brunch, lunch, or a light dinner.
Preparation Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Yield: Serves 4–6
Cuisine: European-Inspired Comfort Food
Ingredients
For the crêpes:
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3 eggs
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1 teaspoon sugar
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A pinch of salt
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1 cup milk (240 ml)
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1 cup flour (120 g)
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30 g melted butter
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½ cup warm water (120 ml)
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Additional butter or oil for greasing the pan
For the filling:
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250–300 g fresh spinach (or use frozen spinach, thawed and drained)
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1 onion, finely chopped
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1 clove garlic, minced
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1–2 tablespoons vegetable oil
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250 g cream cheese
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Salt to taste
For the béchamel sauce:
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3 tablespoons butter (45 g)
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2 tablespoons flour (25 g)
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2 cups milk (480 ml)
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¼ teaspoon ground nutmeg
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Salt to taste
For the topping:
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60 g pizza mozzarella or any melting cheese
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Optional: extra cream sauce for layering
Step-by-Step Cooking Directions
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Prepare the crêpe batter
In a large mixing bowl, whisk together the eggs, sugar, and salt. Add the milk, flour, and melted butter. Whisk until smooth. Finally, stir in the warm water to adjust the consistency. Let the batter rest for 10 minutes. -
Cook the crêpes
Heat a lightly greased non-stick pan over medium heat. Pour in a ladle of batter and swirl to coat the base. Cook each crêpe for about 1–2 minutes on each side until golden. Set aside on a plate and continue until the batter is used up (makes about 6–8 crêpes). -
Prepare the spinach filling
In a large skillet, heat the oil and sauté the chopped onion until translucent. Add the spinach (with stems if using fresh) and cook until wilted. Stir in the minced garlic and cook for another 1–2 minutes. Remove from heat. -
Add cream cheese to the filling
Allow the spinach mixture to cool slightly, then stir in the cream cheese and a pinch of salt. Mix well until smooth and creamy. -
Make the béchamel sauce
Melt the butter in a saucepan over medium heat. Add flour and whisk to create a roux. Gradually pour in the milk, stirring constantly to avoid lumps. Add nutmeg and salt. Cook until the sauce thickens to a creamy consistency. -
Assemble the dish
Preheat the oven to 180°C (355°F). Lightly grease a baking dish. Spread a spoonful of béchamel sauce at the base. Fill each crêpe with 2–3 tablespoons of spinach mixture, roll, and place seam-side down in the dish. -
Top with sauce and cheese
Pour the remaining béchamel sauce over the filled crêpes, ensuring they are well covered. Sprinkle the mozzarella cheese evenly on top. -
Bake
Bake the dish uncovered for 20–25 minutes or until the cheese is bubbly and golden. -
Serve
Let it cool for a few minutes before serving. Garnish with fresh herbs like parsley if desired.
Nutritional Information (Per Serving – Based on 6 Servings)
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Calories: 390
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Protein: 13 g
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Carbohydrates: 22 g
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Fat: 28 g
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Fiber: 2 g
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Calcium: 210 mg
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Iron: 2 mg
The Origins and Popularity of the Recipe
This savory crêpe bake takes cues from French and Central European cuisine. Savory filled crêpes (like cannelloni in Italian cooking or French crêpes farcies) have been a staple in both rustic kitchens and formal brunch menus. This particular version, with spinach and cream cheese, evokes the comfort of Eastern European bakes and the creamy richness of French sauces. Its growing popularity online stems from its homemade appeal and its adaptability for both weeknight dinners and elegant gatherings.
Reasons Why You’ll Love This Recipe
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Combines the elegance of crêpes with the coziness of a baked casserole
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A perfect make-ahead dish—great for brunches, potlucks, or light dinners
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The creamy spinach and cheese filling is ultra-satisfying and wholesome
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It’s freezer-friendly and reheats beautifully
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You can customize it with other veggies or proteins
Health Benefits
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Spinach is rich in iron, magnesium, and vitamin K
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Homemade crêpes allow for control over ingredients (no additives or preservatives)
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Garlic and onion provide antioxidants and flavor without added calories
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Using olive oil and milk gives a healthier fat profile compared to cream-laden sauces
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Protein from eggs, milk, and cheese helps make the meal more satiating
Serving Suggestions
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Pair with a crisp green salad dressed in lemon vinaigrette
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Serve alongside roasted vegetables for a heartier meal
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Enjoy with a glass of chilled white wine or sparkling water with lemon
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Garnish with extra parsley or a spoonful of sour cream for added richness
Cooking Tips
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If using frozen spinach, thaw it completely and squeeze out excess water
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Let the crêpe batter rest for at least 10 minutes to improve texture
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Keep the crêpes covered while cooling to prevent them from drying out
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Make the béchamel sauce slowly to avoid lumps—whisk constantly
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If you like a crispy top, broil the casserole for the last 2–3 minutes
Variations to Try
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Add sautéed mushrooms or chopped artichokes to the filling
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Replace cream cheese with ricotta or herbed goat cheese
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Add cooked chicken or ham for a protein boost
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Use gluten-free flour in the crêpe batter for a GF-friendly version
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Make it spicy with red chili flakes or cayenne in the filling
Conclusion
This savory spinach and cream cheese crêpe bake is a stunning combination of flavors and textures—soft, golden crêpes wrapped around a velvety spinach filling, all blanketed in a rich, homemade béchamel. Whether you’re cooking for family or hosting a weekend brunch, this dish will win hearts with every bite. It’s indulgent without being too heavy, classic yet versatile, and simply comforting from start to finish.
Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Yes! Just thaw and squeeze out any excess water before using.
2. Can this dish be made ahead of time?
Absolutely. Assemble the crêpes and refrigerate up to 24 hours before baking.
3. What’s a good substitute for cream cheese?
Ricotta, mascarpone, or herbed goat cheese all work well.
4. Can I freeze the baked crêpes?
Yes, once cooled. Wrap portions individually and reheat in the oven.
5. Is this dish kid-friendly?
Very much so—it’s creamy, mild, and easy to eat.
6. Can I make the crêpes gluten-free?
Yes. Use a 1:1 gluten-free flour blend or buckwheat flour for a rustic flavor.
7. What if I don’t have mozzarella?
Any melting cheese like cheddar, gouda, or Emmental works great.
8. How do I avoid soggy crêpes?
Drain your spinach well and don’t overfill the crêpes with too much sauce.
9. Can I use store-bought crêpes?
You can! Just make sure they’re not sweetened and warm them slightly before rolling.
10. Is béchamel sauce necessary?
It’s what brings the dish together, but you could also use a tomato-based sauce or skip it for a lighter version.