Whole Wheat Crepes with Spinach & Feta

Crepe is a thin pancake, which has originated from France. Crepes are differentiated with the filling used – sweet crepes or savoury crepes/galette. Savoury crepes are consumed either for lunch or dinner and can also be a part of brunch. Here we explain a kind of vegetarian savoury crepe recipe.

Ingredients for 10 Portions

Crepes :
0.240KgWhole wheat flour
0.100KgRefined flour
Filling / Stuffing :
0.030LitreOlive oil
2.000KgSpinach – chopped
0.350KgFeta cheese
0.100KgSundried tomatoes
0.100KgOnion – chopped
0.020KgGarlic – chopped
0.006KgBlack pepper – crushed
Topping & Garnish :
0.050KgBasil – chopped
0.100KgParmesan – grated


  • Make a thin batter with all the crepe ingredients and keep for 30 mins.
  • For stuffing – sprinkle some olive oil to a pan, add the ingredients one by one to the greased pan …
  • Garlic, onion, spinach, cream, black pepper, salt, pine nuts
  • Saute till water evaporates. Add chopped sundried tomato. When the mixture gets cooled, add feta cheese
  • Cook crepe on a crepe griddle and spread the stuffing mixture on half portion.
  • Top the stuffing with a little of basil and Parmesan cheese. Flip the other half to make it half-moon.
  • This can be cut and served on a plate or rolled and placed in a crepe holder & serve.