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Hazelnut Crepes With Spinach

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“I took this recipe from my favorite cookbook and it's absolutely delicious.”

Ingredients Nutrition


  1. In a bowl, combine flour, hazelnuts and 1/2 teaspoon salt.
  2. Gradually beat in egg, milk and butter to form a thin batter; set aside 30 minutes.
  3. In a large pan, cook spinach with only the water that clings to leaves 1 minute or until just wilted.
  4. Drain well and squeeze out excess water. Chop finely and cool.
  5. Beat spinach with cheese, garlic, herbs, 1 teaspoon of the oil, lemon juice, spices, salt and pepper to form a paste.
  6. Brush an omelet pan or small skillet with a little of the remaining oil.
  7. Place over medium heat.
  8. When hot, pour in a little batter, swirl mixture over bottom of pan and cook 1-2 minutes until browned on bottom and porous on the top.
  9. Transfer to plate and keep warm.
  10. Repeat to make 12 crepes.
  11. Spread on each a little spinach and cheese mixture, then fold into quarters.
  12. Serve at once.

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