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Crepes Florentine

Crepes Florentine
The crepe filling calls for 2 cups creamed spinach. You'll find a recipe by clicking on the link at right.


For the crepes:

  • 1 cup milk
  • 1 egg
  • 5 Tbs. all-purpose flour
  • 1/4 cup buckwheat flour
  • 1/2 tsp. salt
  • 1/2 tsp. canola oil
  • 8 tsp. unsalted butter

For the filling:

  • 2 cups creamed spinach
  • 2 hard-cooked eggs, chopped
  • 1 cup grated Parmigiano-Reggiano cheese
  • Salt and freshly ground pepper, to taste
  • Freshly grated nutmeg, to taste


To make the crepes, in a pitcher, combine the milk, egg, all-purpose and buckwheat flours, salt and oil. Using a stick blender, process until smooth. Cover and refrigerate for 2 hours or as long as overnight.

In a crepe pan over medium heat, melt 1 tsp. of the butter to coat the pan evenly. Lift the pan at a slight angle and pour 2 Tbs. of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook for 1 to 2 minutes more. Transfer the crepe to a plate and cover. Repeat to make 8 crepes.

Preheat an oven to 400ºF. Line a baking sheet with parchment paper.

To make the filling, in a bowl, combine the creamed spinach, eggs, 1/2 cup of the cheese, salt, pepper and nutmeg. To assemble, lay a crepe flat, spread 1/4 cup of the filling over the crepe and fold into quarters. Transfer to the prepared baking sheet. Repeat with the remaining crepes and filling. Sprinkle the crepes with the remaining 1/2 cup cheese. Bake until the crepes are warmed through and the cheese is golden, about 15 minutes. Serve immediately.
Serves 4.
Williams-Sonoma Kitchen.