Prepare a blender and add all ingredients
1 egg, room temperature
¾ cup milk
2 tsp sugar
¼ tsp salt
1 Tbsp butter, melted and cooled
½ cup all-purpose flour
Blend until combined and there are no lumps
Let the batter sit for 30 minutes; while the batter rests, make the filling
Melt the butter over medium-low heat; use more butter than shown!
Add 1 packed cup of spinach and toss in the butter
Add 2 Tbsp heavy cream and heat to simmer
Add ½ cup of shredded cheese blend (I used Quattro Formaggi from Trader Joe's)
Lightly season with salt and pepper (you can skip the salt)
Stir to emulsify the cheese into a creamy sauce
Heat the pan over a medium heat and very lightly butter the pan
Pour about ⅓ cup of batter into the center of the pan (for 8-inch crepe)
Quickly lift the pan off the heat and swirl it around to spread out the batter in a thin layer
Return to the heat and cook until the edges start to look dry and peel away from the pan, about 1 minute
When the bottom is lightly golden brown, flip it over and cook for another minute or less over medium-low heat
Transfer to a flat surface and let cool
Repeat with the remaining batter
This batter makes about 6 medium sized crepes (8-inch)
These crepes are delicate, thin and light with just the right amount of subtle sweetness!
Lay a warm crepe on a plate and add the filling in the middle
Top with a fried egg (optional)
Fold the edges over towards the center to form a square
Garnish with parsley or chives
Savory, creamy and cheesy spinach wrapped in a delicate crepe and topped with egg–
It is the perfect combination of savory and sweet in each bite