Creamy spinach crêpes

  • medium
  • 6
  • 50 minutes
Not yet rated

These spinach crêpes are as visually appealing as they are tasty. Rolled around a meaty filling of leftover turkey (chef Marcello Tully recommends using cooked salmon for a twist), they are finished off with a creamy, cheesy white sauce.

First published in 2015




Spinach crêpes

White sauce



Fill a pan with water and place over a high heat. Bring to the boil, add the spinach and cook for 20 seconds until wilted
Drain the spinach thoroughly, rinse under cold water for 30 seconds then squeeze the remaining juice from the leaves and finely chop
Whisk the eggs and flour together in a large bowl, then add the milk - feel free to add more milk if the batter is too thick. Add the spinach along with a pinch of salt and pepper
  • 4 eggs
  • 180g of plain flour
  • 1 pinch of salt
  • 1 pinch of pepper
  • 170ml of milk
Place a frying pan over a medium heat and wipe the surface with oil. Once hot, add a ladleful of pancake mixture to the pan
  • 1/4 tsp sunflower oil
Tilt the pan to evenly spread the batter across the whole surface. Cook for 1-2 minutes, then turn over and cook for a further minute
Repeat this process to make the rest of the crêpes, then allow to cool
  • 2 3/4 tsp sunflower oil
Add the butter, flour and milk to a heavy-based saucepan over a medium heat and whisk constantly until the sauce heats and begins to simmer
  • 50g of plain flour
  • 50g of butter
  • 500ml of milk
Add the mustard and cheddar cheese and leave the sauce to simmer for 2-3 minutes to cook out the flour. Remove from the heat and set aside
Place a pan over a medium heat and add oil. Once hot, fry the onions, red peppers and celery for 3-4 minutes until soft but not coloured
Add the turkey, a pinch of salt and pepper and a few spoonfuls of the white sauce to bind the mix together
Preheat the oven to 190°C/gas mark 5
Place the crêpes on a plate or board and spoon some of the mix lengthways down the centre of each. Roll the crêpes up around the filling
Lay the crêpes next to each other in a baking dish and pour the remaining sauce on top. If you wish, sprinkle a little more cheese on top and bake in the oven for 20 minutes
Remove from the oven and serve immediately with your chosen accompaniments
First published in 2015

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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