Spinach and Cheese Pancakes recipe

Preparation Time: 30 minutes | Cooking Time: 30 minutes

These simple crepes are filled with spinach and a wonderfully creamy cheese sauce. They're a little bit like Italian cannelloni, and if you like, you could cover with a tomato sauce instead of the creamy sauce and a good handful of grated cheese before baking in the oven.


  • 250ml milk
  • 120g plain flour
  • 2 eggs
  • 1/4 tsp. salt
  • 30g butter
  • 500ml milk
  • 30g butter
  • 40g plain flour
  • 1 stock pot or 1 tsp. stock
  • 2 eggs
  • 100g parmesan cheese, grated
  • 300g frozen spinach, thawed, wilted, excess water all squeezed out
  • Pinch each salt, black pepper and freshly grated nutmeg
  • 1 egg yolk
  • 150g creme fraiche
  • Butter to grease the tin


  1. Whisk together the plain flour, eggs and salt. Gradually whisk in the milk until you have a thin, smooth pancake batter. Melt the butter a little bit at a time. Swirl around the pan. Pour 3 tbsp. batter into the pan and swirl around until thin. Fry for a few minutes on either side, then set to one side until you're ready to eat. Batter should make around 8 pancakes.

  2. Make the filling. Melt the butter in a large saucepan. Sprinkle in the flour and stir to combine. Cook for 3-4 minutes, then gradually stir in the milk until well combined. Quickly stir in the stock, eggs and half the parmesan.

  3. Add the spinach, salt, pepper and nutmeg. Stir to combine, and boil for a few minutes until thickened.

  4. Spread around an 1/8 of the filling onto each pancake and then roll up. Put into a baking dish. Beat egg yolk and creme fraiche together with the parmesan and season. Pour over the crepes, then put the dish into a 225C oven and bake for 25 minutes or until golden.

For a cheesier flavour, add a good handful of grated cheddar cheese to the filling. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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