Ingredients:

  • 125g all-purpose flour
  • 240ml whole milk
  • 2 large eggs
  • 28g unsalted butter, melted
  • 0.25 tsp sea salt
  • 1 tsp dried oregano
  • 300g fresh baby spinach
  • 150g feta cheese, crumbled
  • 2 cloves garlic, minced
  • 1 pinch ground nutmeg
  • 0.25 tsp black pepper
  • 1 tsp lemon zest

Instructions:

  1. Place the flour, milk, eggs, melted butter, sea salt, and oregano into a high-speed blender. Pulse on high for 20–30 seconds until the mixture is completely smooth with bubbles on top.
  2. Heat a drizzle of oil in a large sauté pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  3. Add the baby spinach to the pan and cook for approximately 2 minutes until wilted. Remove from heat immediately.
  4. Stir the crumbled feta, nutmeg, black pepper, and lemon zest into the warm spinach until the cheese softens into a creamy consistency.
  5. Heat a 10-inch non-stick crepe pan over medium heat and lightly grease. Pour a small amount of batter, swirling the pan to coat the bottom thinly. Cook until the edges are golden and lacy, then flip and cook for 30 seconds.
  6. Fill each crepe with the spinach-feta mixture, fold or roll, and serve warm.