Creamy Spinach CrepesCourtesy of the Maine Stay Inn & Cottages in Kennebunkport, Maine comes this creamy & dreamy gluten-free recipe for spinach crepes!

Creamy Spinach Crepes


Ingredients for Batter:

¾ cup milk (whole milk or 1/2C 1% milk and ¼ C cream) (“Mom” prefers organic)

3 eggs (“Mom” prefers cage-free eggs)

½ cup plus 1 T gluten free baking mix (I like Bob’s Red Mill “Biscuit and Baking” mix, or you can mix 2 parts white rice flour:1 part tapioca starch:1 part garbanzo bean flour or sorghum flour)

Dash of salt and slightly larger dash of pepper (black)

1/8 teaspoon Italian Blend seasoning

½ Tablespoon olive oil

Ingredients for Spinach Filling:

10 ounces frozen spinach

1 T butter (“Mom” prefers organic)

1 T olive oil

½ small onion (yellow), chopped

½ clove garlic, diced

Black pepper to taste

2 Tbsp. Dijon mustard

1/8 teaspoon mustard powder

2 teaspoon heavy cream or half & half (“Mom” prefers organic soymilk creamer or plain kefir)

1 ounce cream cheese

2 Tbsp. shredded cheddar cheese (“Mom” prefers organic)

1 teaspoon fresh thyme

Dash of Italian Blend seasoning

1 Tbsp. sour cream (“Mom” prefers organic, low-fat sour cream)

6 teaspoons Gruyere cheese (shredded)


Combine all ingredients for crepes in a bowl and blend with a stick blender until no lumps remain. Ladle into a hot pan coated generously with spray oil. Swirl batter until a thin layer coats the bottom of the pan. When edges pull from sides of pan, use a flexible spatula to release and flip, cooking for just a few moments on the second side. Transfer to a plate.

Meanwhile, melt butter and oil in a skillet. Add onion, garlic, pepper, mustard powder, and Italian blend and cook until onions are soft. Add frozen spinach and cook until soft. Reduce heat to low. Add remaining ingredients, except Gruyere and stir until all cheeses are melted. Remove from heat and let cool for a few minutes.

Fill crepes with stuffing, making sure to sprinkle with Gruyere before rolling. Place in a baking dish sprayed with pan coating. Sprinkle with additional Gruyere if desired. Refrigerate overnight if necessary.

Bake at 350 degrees for 20 minutes covered with aluminum foil. Remove foil and bake for an additional 5 minutes, or until filling is hot all the way through. Serve immediately!

*Recipe and image courtesy of*