Crepes filled with spinach and salmon

Person Author: Maaike Calender April 11, 2015 Posted No Tags Comment No Comments

you can make these slightly ahead and keep warm on a low oven (90degrees) or serve immediately.


for 16 crepes:

16 ready made crepes

150 grams of button mushrooms, sliced

1 big onion, sliced

1 bell pepers, chopped

1 kilo of spinach leaves (fresh or frozen)

2-3 cloves of garlic

400grams  of feta, crumbled

200grams of Salmon (frozen), defrosted and flakes

100 grams of cod (frozen), defrosted and flake (optional I had it and wanted to bulk up the fish content)

100grams on pinenutes (roasted in a dry pan)

50m  of cream

salt and pepper

(sunflower) oil for the pan.



Warm oven if preparing ahead.




Heat oil in a pan, add the onion and garlic and let soften for about 10 minutes with lid on pan.

Add the mushrooms and bellpepper/paprika en brown.

Squeeze the defrosted spinach as much as possible if using frozen, add to the pan.gevuldepannekoeken02

then add the cheese and the fish, season to taste.

add the pinenuts and a splash of cream, make it moist, but not wet.

lay out a crepe and put some filling on it, roll up the crepe and put is seam side down in an ovendish or on a plate.gevuldepannekoeken03

photos, recipe Gardeninglady




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