It has been already a few weeks since I started my journey of finding easy crepe recipe. Obviously, I haven’t started with an easiest of them all… I can still remember how my wife clapped with joy when crepes were lighted up on fire. Then, next time, I was amazed myself of how good red crepes turned out to be. Therefore, this sunday morning, I had a cunning plan… a plan of making green crepes!

Spinach Crepes with Brie Cheese, Prosciutto de Parma and Fig filling

crepe fillings


for the batter

  • 4 eggs
  • 1/4 teaspoon salt
  • 240 gr of plain flour
  • 480 ml of milk
  • 60 gr of melted butter
  • 60 gr of frozen spinach

for crepe filling

  • 12 slices of prosciutto
  • 200 gr of brie cheese
  • 6 ripe figs


Break eggs into the bowl and add salt. Whisk for a few minutes. Add flour. Whisk again (don’t worry, it will look lumpy, but that’s how it should be). Add milk (bit by bit) and whisk well. Once milk is finished, add melted butter and whisk everything again (now, you shouldn’t have any lumps left). Heat a little bit of water and frozen spinash. Add to the batter and blend everything for a minute. Put in the fridge for at least 30 minutes.

crepe fillings

Heat oven up to 40 C. Cook your crepes one by one (adding cooked ones into the oven, for them to stay warm). Once all crepes are cooked, it’s time to fill them up. Lay a piece of prosciutto on the crepe, put a few slices of cheese on top, and add two lines of sliced figs.

crepe fillings

Roll your crepes and serve!


  • These green crepes goes really well with a glass of cold white wine – for example, Alsace Hugel Gentil 2009

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