The spinach crepes with vegetables and béchamel sauce are a delicious and versatile dish, perfect for any occasion.
This recipe combines the delicacy of the crepes with the richness of the béchamel and the freshness of seasonal vegetables.
Ideal for a light lunch or an elegant dinner, these crepes will win over the palate of all diners.
The spinach has a slightly bitter taste and a soft texture, which pairs perfectly with the crispy sweetness of the carrots and the delicacy of the zucchini.
This contrast makes the dish more interesting and pleasant to the palate.
A colorful dish is not only more appetizing, but also more inviting.
The green spinach, orange carrots, and light green zucchini create a visually appealing presentation.
Below, I leave you with more delightful crepe recipes and then let’s discover right below the photo how to prepare the Spinach Crepes with Vegetables!!
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Spinach Crepes with Vegetables
- 7 oz spinach, cooked, boiled (or frozen)
- 3/4 cup all-purpose flour
- 2 eggs (medium)
- 1 pinch salt
- 1 tbsp extra virgin olive oil
- 1 1/2 cups milk
- 2 carrots
- 2 zucchini
- 1 red onion
- 1 tbsp extra virgin olive oil
- 2 pinches salt
- 1 lb 1 oz béchamel
- 1 1/2 oz grated Parmesan cheese
Tools
- 1 Bowl
- 1 Crepe Pan
- 1 Baking Dish
- 1 Saucepan
Preparation of Spinach Crepes with Vegetables
In a blender or with an immersion mixer, place the eggs with the milk, oil, and cooked spinach, a pinch of salt until you have a smooth mixture.Add the flour sifted and mix until you get a smooth and flowing batter.
Heat a non-stick pan with a little butter and pour a ladle of batter, spreading it evenly.
Cook the crepes on both sides until golden, turning them once.
Cut the zucchini, carrots, and onion into sticks, heat the olive oil in a pan and sauté the vegetables for about 5-7 minutes until they are tender but still crisp.
Adjust the salt and mix well. If you like, you can add freshly ground black pepper.Prepare the béchamel sauce, you can follow my basic recipe, or the vegan version or the classic microwave-cooked one very fast.
Oil a baking dish and cover the base with crepes trying to overlap them to not leave empty spaces.
Spread some spoonfuls of cooked vegetables, cover with béchamel, make a second layer of crepes.
Again vegetables and béchamel ending with a layer of spinach crepes and some vegetables.
Sprinkle with grated cheese, a drizzle of oil and cover the baking dish with parchment paper.
Preheat the oven to 356°F in static mode and bake the spinach crepes with vegetables on the middle rack for 20 minutes.
Remove the parchment paper and continue cooking for another 10 minutes, you can cook the spinach crepe pie in the air fryer at 338°F for 20 minutes without parchment paper.
Tips and Variations
You can substitute the vegetables with those you have available depending on the season.
Both fresh spinach cooked directly in the pan or frozen spinach left to thaw and chopped will work well.
To enrich the spinach crepes with vegetables, you can add sliced cooked ham and cubed cheese on top of the vegetables in each layer.
The crepe casserole can also be cooked in the microwave with the MICRO + GRILL function at 750W for 12/15 minutes.
Other Recipes
If you want to see other types of recipes, you can return HOME
