Creamed Spinach Crepe Casserole
When you think of crepes, something sweet probably comes to mind, but these delicious thin French pancakes make a great base for savory dishes, too. Our creamed spinach crepe casserole is the perfect example! We're starting with tasty homemade crepes and stuffing them with seasoned creamed spinach, then topping everything off with a rich homemade white sauce, mozzarella cheese, and salami. Easy to make, well-balanced, and absolutely delicious, this casserole is a great anytime meal that the whole family will love!
Equipment
- Casserole Dish
- Saucepan
- Pan
Ingredients
- 3 eggs, whisked
- 1 tsp sugar
- 0.5 tsp salt
- 1 cup milk
- 1 cup flour
- 0.25 stick butter, melted
- 0.33 cup warm water
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 16 oz spinach
- salt & nutmeg to taste
- 8 oz cream cheese
- 3 tbsp butter
- 2 tbsp flour
- 2 cups milk
- salt & nutmeg to taste
- diced salami to garnish
- shredded mozzarella cheese to garnish
- parsley to garnish
Instructions
- Combine the whisked eggs, sugar, salt, milk, and flour until a smooth batter forms. Stir in the melted butter and warm water and make 5-7 crepes from the batter.
- Heat some olive oil in a pan over medium heat and briefly sauté the onion and garlic. Add the spinach, season with salt and nutmeg, and sauté for 5-10 minutes. Let the spinach mixture cool before folding in the cream cheese. Spread the creamed spinach over the crepes, roll up the crepes, and place them in a casserole dish.
- Melt the butter in a saucepan over medium heat, stir in the flour, and gradually pour in the milk. Bring the sauce to a boil while stirring constantly and once it's the right consistency, pour it over the creamed spinach crepe rolls in the casserole dish.
- Garnish the creamed spinach crepe casserole with diced salami and shredded mozzarella cheese, transfer the casserole dish to a preheated oven, and cook at 350°F for 25 minutes. Sprinkle parsley on top before serving.