Gluten-free crêpes with spinach

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 435 Kcal, 11g Protein, 20g Carbohydrates, 34g Fat


  • Batter
  • 75 g potato starch
  • 1 pinch salt
  • 1.5 dl milk
  • 25 g butter, melted, left to cool a little
  • 0.5 dl sparkling mineral water
  • 2 fresh eggs
  • To cook the crêpes
  • clarified butter for frying
  • Dressing
  • 3 tbsp olive oil
  • a little pepper
  • 0.25 tsp salt
  • 3 tbsp balsamic vinegar
  • 100 g baby spinach
  • Crêpes
  • 130 g Brie, thinly sliced
  • 1 tbsp walnut kernels, coarsely chopped, toasted

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  • Batter

    Mix the potato starch and salt in a bowl, create a well in the middle. Whisk together the milk, water, eggs and butter. Gradually pour the liquid into the well while stirring with a whisk, continue to whisk until the batter is smooth.
  • To cook the crêpes

    Heat a little clarified butter in a non-stick frying pan. Pour 1/4 of the batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe, finish cooking, cover and keep warm. Stir the batter well, repeat the step 3 times.
  • Dressing

    Combine the oil and balsamic, season, set aside 2 tbsp of the dressing. Mix the rest with the spinach.
  • Crêpes

    Fold the crêpes once, fill with Brie, nuts and spinach, fold again, heat for 1 min. in the frying pan, drizzle the reserved dressing over the top, serve warm.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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