Delectable Greek Brunch: Feta & Spinach Stuffed Crepes with Sizzling Tomato Sauce

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 1. 4 large eggs 2. 1 cup all
• purpose flour 3. 2 cups milk 4. 1/4 teaspoon salt 5. 8 ounces feta cheese, crumbled 6. 4 cups fresh spinach, chopped 7. 2 tablespoons olive oil 8. 1 medium onion, finely chopped 9. 2 cloves garlic, minced 10. 1 can (14.5 ounces) diced tomatoes, undrained 11. 1/2 teaspoon dried oregano 12. 1/4 teaspoon black pepper 13. 1/4 cup fresh basil, chopped

Instructions

1. Prepare the crepe batter by whisking together eggs, flour, milk, and salt in a large bowl. Cover and refrigerate for at least 1 hour.
2. In a medium skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until softened and fragrant.
3. Stir in spinach, cooking until wilted. Remove from heat and set aside to cool slightly.
4. Combine feta cheese with the cooked spinach mixture.
5. In another skillet, combine diced tomatoes, oregano, black pepper, and half of the chopped fresh basil. Bring to a simmer over medium high heat. Reduce heat and let it gently simmer while making crepes.
6. Heat a non stick skillet or crepe pan over medium heat. Pour in 1/4 cup of crepe batter, swirling the pan to create a thin, even layer. Cook until lightly browned on one side, then flip and cook the other side briefly. Remove from pan and keep warm. Repeat until all crepes are made.
7. Fill each crepe with the feta spinach mixture, fold in half or roll up.
8. Plate the filled crepes on individual dishes, spooning tomato sauce over the top. Garnish with remaining fresh basil.

Chef’s Insight

1. To achieve perfectly round and even crepes, use a non-stick pan and avoid overfilling each crepe with stuffing.

Notes

1. Pair this dish with a refreshing glass of Greek orange juice or freshly squeezed lemonade for a truly authentic experience.