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Herbed Crepes with Swiss Spinach Filling

Serves 6


  • Herbed Crepes
  • 1 cup plain flour
  • 2 tablespoons Australian full cream milk powder
  • 1/4 cup chopped fresh herbs (parsley,chives,dill)
  • 1 egg
  • 1 1/2 cups Australian milk
  • Swiss Spinach Filling
  • 25g Australian butter
  • 2 tablespoons plain flour
  • 1 1/2 cups Australian milk, extra
  • 2 tablespoons Australian full cream milk powder
  • 1 cup grated Australian Swiss style cheese
  • 250g frozen spinach, thawed and well drained
  • 4 spring onions, chopped
  • 1/4 cup toasted pine nuts
  • extra grated Australian Swiss style cheese
  • paprika, for sprinkling
  • crisp salad, for serving
Download Recipe (PDF)


  1. 1. To make Herbed Crepes, combine flour, milk powder and herbs together. Whisk in egg and milk to form a batter.
  2. 2. Pour 1/4 cup of batter into a heated small non stick crepe pan and swirl to coat base. Cook for 1 minute until the underside is golden brown then turn over and cook a further 30 seconds on remaining side. Repeat with remaining mixture to form 12 crepes.
  3. 3. To make Swiss Spinach Filling, melt butter in a saucepan, add the flour and cook, stirring for 1 minute. Add milk and milk powder and cook, stirring until thickened. Mix in the cheese, drained spinach, spring onions and pine nuts and cook until heated through.
  4. 4. Fill each crepe with spinach mixture and roll up. Place in a buttered ovenproof dish, sprinkle with remaining cheese and paprika. Bake at 200°C for 15 minutes, until heated througgh. Serve with a crisp salad.
  5. *This recipe is suitable for lacto-ovo vegetarians who have adopted a vegetarian diet for health reasons.


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