Spinach Omelette Crepes

The Crepe recipe makes 8 crepes. The omellete recipe is per omelette, therefore you may need to double or triple as needed.
Cook Time 10 minutes
Total Time 10 minutes
Servings 1
Author Layla


  • For the Crepes:
  • 2/3 cup all-purpose flour
  • 3/4 teaspoon white sugar
  • 1/8 teaspoon salt
  • 2 eggs
  • 1-1/3 cups milk
  • 1 tablespoon and 1 teaspoon butter melted
  • For the Spinach Omelette:
  • 2 eggs
  • 1 cup torn baby spinach leaves
  • 1 tablespoon grated Parmesan cheese
  • 1/4 cup shredded mozzarella
  • 1/4 teaspoon onion powder
  • salt and pepper to taste
  • For the Fresh Tomato Salsa:
  • 1 stem tomato diced
  • 1/2 jalapeno diced
  • 1/4 cup cilantro chopped
  • Salt to taste


  1. To Make the Crepes: Combine sugar and salt; set aside.

    In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.

  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Cook for 1-2 minutes on each side. Remove from heat and cover with towel until ready to use.

  3. To Make the Spinach Omelettes:
  4. In a bowl, beat the eggs, and stir in the baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.
  5. In a small skillet coated with cooking spray over medium heat, cook the egg mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 to 3 minutes. Sprinkle with cheese, reduce heat to low, and continue cooking 2 to 3 minutes, or to desired doneness.

  6. To Assemble: Combine all the ingredients for the salsa in a small bowl. Lay a Crepe flat on a plate; place the omelette on the crepe and wrap into a log. Place seam down on plate and top with the fresh tomato salsa.