Egg Crepes With Creamed Spinach

by Ann on May 12, 2009

Egg Crepes With Creamed Spinach

While watching Top Chef one night, one of the chefs made an “egg crepe.”  I thought to myself, “Duh, why didn’t I think of that?”  My favorite omelets are the ones you get at the Mexican resorts where they practically spread them crepe thin.  They’re wonderful because you can actually taste what’s inside and the egg holds it all together without overwhelming.  This morning, I also really felt like a creamed spinach or spinach and feta croissant.  So, with what I had, I decided to make a creamed spinach egg crepe!  The combination worked really well together, but you can make your favorite creamed spinach since mine is a light version recipe thrown together with what I have in the house this morning.  Regarding the filling, spinach and feta, apple and brie (sliver), ham and havarti, prosciutto and provolone, peas and pancetta or whatever you usually like in your omelet would all taste delicious!

Instructions for Egg Crepe:
  • Beat 1 egg and 1 egg white well in bowl.
  • Pre-heat stove-top on medium with the biggest non-stick pan you’ve got or a crepe maker (wish I had one), my pan is about 11 1/2 inches in diameter, if yours is a little smaller, don’t add the egg white, if it’s even smaller, you could try two egg whites but that doesn’t work in the larger size pan
  • Spray pan with cooking spray, add the eggs and spread evenly by moving pan around.  Allow to sit and cook until top looks done.  If you’re a little nervous that the top doesn’t seem cooked, just stick the pan in your oven on broil for about a minute or until it looks done.
  • Remove egg crepe and set on plate (if you add ingredients now, it’s difficult to remove without it all falling apart)
  • Add your favorite ingredients and roll!

Ingredients for “Creamed Spinach”

  • 1 box frozen spinach
  • 3/4-1 cup cottage cheese
  • 2 TB chicken broth
  • red pepper flakes
  • basil (I used dried, but fresh is always better if you’ve got it!)
  • parsley …ditto to the above
  • garlic salt


  • Let spinach defrost and then drain well
  • Mash cottage cheese with potato masher, or to get the lumps out completely, you can use your food processor but then you get to do more dishes, you may also buy whipped cottage cheese but I found it still has little lumps anyway and it’s a little more expensive
  • Put spinach and cottage cheese on stovetop on medium, add chicken broth, a few dashes of red pepper, a couple of dashes of garlic salt, basil, parsley and pepper
  • Stir constantly and cook until liquid starts to dissipate.  Add more salt to flavor to your tastes

I sliced some grape tomatoes and added it to my crepe/omelet and it was the perfect touch!  Unfortunately, I don’t think Nutella would taste very good with this version of a crepe. 

Oh, by the way, my toddler, who for whatever reason has recently decided that he doesn’t like eggs anymore, really liked the crepe thin version of the egg!  I guess not only is it fun for me, but he thought it was pretty cool too.  He ate more egg than spinach, but he ate some of that as well!

{ 2 comments… read them below or add one }

1 Sarah May 12, 2009 at 6:31 pm

Official breakfast p0rn… Love it! This weekend is eggcrepe time!!

2 sheelbeel September 11, 2011 at 9:25 pm

This is such a unique way to make use of some eggs. I’m so tired of frittatas and regular omelets so this will be perfect!

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