Tested till perfect Whole Wheat Chive Crepes with Spinach and Gruyere

Whole Wheat Chive Crepes with Spinach and Gruyere

This brunch entree is terrific for company. You can make the crepes ahead of time to assemble in the morning. Serve with a green salad.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2008

  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 2/3 cup 2/3cupwhole wheat flour
  • 2/3 cup 2/3cupall-purpose flour
  • 1/4 tsp 1/4tspsalt
  • 4 4eggeggs
  • 1-1/2 cups 1-1/2cupsmilk
  • 1/4 cup 1/4cupbutter, melted
  • 1 tbsp 1tbspchopped fresh chivefresh chives
  • 1 tbsp 1tbspchopped fresh parsley

Bechamel Sauce:

  • 2 tbsp 2tbspbutter
  • 1/4 cup 1/4cupall-purpose flour
  • 2 cups 2cupsmilk
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 pinch 1pinchground nutmeg
  • 1 cup 1cupgrated Parmesan cheese


  • 2 tbsp 2tbspextra-virgin olive oil
  • 3 3shallotshallots, finely chopped (or 1/2 small onion)
  • 2 bags(8oz/227 g each) 2bags(8oz/227 g each)spinach, trimmed
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 cups 2cupsshredded Gruyere cheese or Swiss cheese
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In bowl, whisk together whole wheat flour, all-purpose flour and salt. In small bowl, whisk together eggs, milk and 2 tbsp (25 mL) of the butter; pour over dry ingredients and whisk until smooth. Strain through sieve into bowl. Stir in chives. Cover and refrigerate for 1 hour.

Heat 8-inch (20 cm) crepe pan or skillet over medium heat; brush with some of the remaining butter. For each crepe, pour scant 1/4 cup (50 mL) batter into centre of pan, swirling pan to coat; cook, turning once, until golden, about 1 minute. Transfer to plate. (Make-ahead: Layer between waxed paper and wrap in plastic wrap; refrigerate for up to 24 hours or freeze in airtight container for up to 1 month.)

Bechamel Sauce: In saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 2 minutes.

Whisk in milk, salt, pepper and nutmeg; bring to boil. Reduce heat and simmer, whisking often, until smooth and thickened, about 10 minutes. Reserve 2 tbsp (25 mL) of the Parmesan cheese; whisk in remaining cheese. Keep warm. (Make-ahead: Refrigerate in airtight container for up to 24 hours; reheat to serve.)

Filling: In large saucepan, heat oil over medium heat; cook shallots until golden and tender, about 3 minutes.

In batches, add spinach to pan; cook, stirring, until wilted and no liquid remains, about 8 minutes. Transfer to colander and press out liquid; coarsely chop. Sprinkle with salt and pepper.

Spread 2 tbsp (25 mL) bechamel on each crepe. Divide spinach mixture over top. Sprinkle each with heaping 2 tbsp (25 mL) Gruyere cheese. Roll up snugly. Arrange in single layer in 13- x 9-inch (3 L) glass baking dish. (Make-ahead: Cover and refrigerate for up to 2 hours.)

Spread with remaining bechamel. Sprinkle with reserved Parmesan cheese. Bake in 350°F (180°C) oven until cheese is melted, 40 to 45 minutes. Sprinkle with parsley.

Nutritional Information Per serving: about

cal 623 pro 33g total fat 40g sat. fat 21g
carb 35g fibre 4g chol 222mg sodium 898mg

% RDI:

calcium 78 iron 33 vit A 106 vit C 13
folate 77
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