Green Spinach Crêpes with Cream Cheese Filling

Soft, vibrant green crêpes made by blending fresh spinach into the batter, then filled with a creamy garlic–cream cheese mixture. Beautiful, nourishing, and perfect for brunch, lunch, or a light dinner.

🌱 From the Field

Fresh spinach gives these crêpes their bright green color and delicate flavor. Blended directly into the batter, it creates tender crêpes that are both nutritious and visually stunning — a wonderful way to enjoy leafy greens.

🧺 Ingredients (serves 4)

For the green spinach crêpes:

  • 2 cups fresh Wild Flight Farm spinach

  • 1 cup milk

  • 2 eggs

  • 1 cup all-purpose flour

  • 1 tablespoon olive oil or melted butter

  • ¼ teaspoon salt

For the filling:

  • 6 oz cream cheese, softened

  • 2 tablespoons milk or cream

  • 2 cloves Wild Flight garlic, minced

  • 1 tablespoon chopped fresh herbs (dill or parsley work beautifully)

  • Salt and black pepper to taste

Optional toppings: grated cheese, sour cream or yogurt, extra herbs

🔥 Instructions

1. Blend the batter:
In a blender, combine spinach and milk. Blend until completely smooth and bright green.

Add eggs, flour, oil, and salt. Blend again until you have a smooth batter. Let rest for 10 minutes.

2. Cook the crêpes:
Heat a lightly oiled skillet over medium heat. Pour about ¼ cup batter into the pan, swirling to spread evenly.

Cook 1–2 minutes until the edges lift easily, flip, and cook another 30 seconds. Repeat until all batter is used.

3. Make the filling:
In a bowl, mix cream cheese, milk or cream, garlic, herbs, salt, and pepper until smooth and spreadable.

4. Assemble:
Spread 2–3 tablespoons of filling onto each crêpe. Roll, fold, or stack them as you like.

🌾 Farmer’s Tip:

If the batter feels too thick after blending, add 1–2 tablespoons of milk. A thin batter makes the most delicate crêpes.

🍽️ Serving Ideas:

  • Top with grated cheese and bake for 10 minutes for a warm casserole-style dish

  • Serve with smoked salmon for a brunch plate

  • Add sautéed mushrooms for a heartier meal

  • Slice into rolls for a beautiful appetizer platter

Comments

Post a Comment

Popular posts from this blog

  Juan’s Grandma’s Mexican Salsa A family favorite passed down through generations — this salsa blends fresh jalapeños, ripe tomatoes, and onions into a vibrant, flavorful staple that’s perfect for any table. 🌱 From the Field Made with sun-ripened Roma tomatoes, fiery jalapeños, and crisp onions, this salsa is a true celebration of fresh ingredients. Simple, authentic, and packed with love — just the way Grandma made it. 🧺 Ingredients (makes about 3 cups) 6 ripe Roma tomatoes 2–3 fresh jalapeños (adjust to taste) 1 medium Wild Flight Farm onion , quartered 2 cloves Wild Flight Farm garlic , unpeeled ½ cup fresh cilantro , chopped Juice of 1 lime Salt to taste 🔥 Instructions Roast the vegetables : Place tomatoes, jalapeños, onion, and garlic on a baking sheet. Broil or roast at 450°F (230°C) for 10–15 minutes, turning once, until lightly charred. Peel garlic : Remove skins from garlic cloves once cool. Blend : In a blender or food proces...
Read more
  Classic Cabbage Rolls with Farm-Fresh Cabbage Tender cabbage leaves wrapped around a hearty, savory filling of rice, vegetables, and ground meat, then baked in a rich tomato sauce. A true comfort food that brings warmth to the fall season. 🌱 From the Field Our winter cabbages are crisp, sweet, and full of flavor — perfect for traditional cabbage rolls. This recipe highlights how versatile cabbage can be, transforming it from humble field produce into a family-favorite meal that tastes like home. 🧺 Ingredients (makes about 12 rolls) For the rolls: 1 large Wild Flight Farm cabbage 1 lb ground beef, pork, or turkey (or lentils for a vegetarian option) 1 cup cooked rice 1 small onion , finely chopped 2 cloves Wild Flight garlic , minced 1 carrot, grated Salt and pepper to taste For the sauce: 1 can (14 oz) crushed tomatoes or tomato sauce 1 tablespoon tomato paste 1 teaspoon paprika 1 teaspoon dried herbs (thyme or oregano) ½ teaspoon ...
Read more
Farm-Fresh Coleslaw with Carrots & Cabbage A crisp, colorful, and tangy slaw featuring freshly harvested cabbage and sweet carrots — a perfect side for summer BBQs, picnics, or everyday meals. 🌱 From the Field Our green cabbage and imperfect carrots are crunchy, vibrant, and packed with nutrition. This refreshing slaw makes the most of their natural sweetness and bite, with a creamy dressing to bring it all together. 🧺 Ingredients (serves 6–8) 1 medium Wild Flight Farm green cabbage (about 6 cups shredded) 3 Wild Flight Farm carrots, grated 1 small red onion, thinly sliced (optional) ¾ cup mayonnaise (or Greek yogurt for a lighter version) 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1 tablespoon honey or maple syrup Salt and freshly ground pepper to taste 🔥 Instructions Shred the cabbage finely and place in a large mixing bowl. Grate the carrots and add them to the bowl along with the onion. In a small bowl, whisk toge...
Read more