Spinach, Egg, and Cream Cheese Crepe Wraps

Spinach, Egg, and Cream Cheese Crepe Wraps


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These rich crepes are the perfect way to start your day. Quick, easy, and ready to be served warm or out of the fridge in the morning, these crepes will make your morning tasteful.

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Chicago, IL

Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

3-4 servings


  • 5 Eggs
  • 1 Cup of Milk
  • 2 Tablespoons of Melted Butter
  • ¾ Cup of Flour
  • 10 Ounces of Coarsely Chopped Spinach
  • 5 Ounces of Room Temperature Cream Cheese
  • 1 Teaspoon of Garlic Powder
  • 1 Tablespoon of Chopped Parsley
  • 1 Pinch of Salt
  • 1 Pinch of Pepper

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To begin, make the crepes to wrap everything else in. Whisk together 3 eggs and then slowly add in the milk, flour, and salt. Grease a skillet and pour in enough batter to cover the entirety of the bottom of the pan, cooking it over a medium-high heat until the edges start to dry and the middle is set before you flip it to the other side. Repeat this process until you run out of batter.

To make the filling, scramble the remaining eggs and place them into a bowl. Add in the spinach, cream cheese, garlic powder, parsley, salt, and pepper until everything is evenly combined. Then, spoon some of this mixture onto each crepe and roll them up. Serve them warm or leave them in the fridge for tomorrow morning!

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