Savory Olive Oil Crepes with Caramelized Onions, Spinach and Feta
Crepes are on the menu, and no they aren’t just for breakfast! These savory, olive oil crepes with spinach, onions and feta are the perfect hearty meal for these cold fall evenings, and the best part is they won’t leave you feeling stuffed.
Crepes are both super satisfying and incredibly easy to make at home. All you need is a solid recipe for the batter, some tasty fillings, and a good non-stick pan.
The best thing about crepes, in my opinion, is their ability to do double duty as both a sweet, fruit, or chocolate-based dish, but also as a savory breakfast or lunch option with things like spinach, cheese, and ham inside. I always keep my batter neutral, so I can use them in multiple ways whenever I make them. This batter will keep well in the refrigerator, and I like to make it once or twice a week so I always have some on hand in case I need to throw together breakfast or a mid-day snack.
Use a light-bodied, fruit-forward extra virgin olive oil in the batter for this recipe. It will add a touch of olive flavor while remaining more neutral should you want to use any leftovers for dessert. Save the richer, fuller-bodied extra virgin olive oil for the filling, which will help accentuate the roasted onions and spinach while mellowing the tart, salty feta cheese.
