Savory Spinach-Filled Crepe Cake w/Cheddar Sauce #SundaySupper

by Anne Papina on January 6, 2013

Savory Spinach-Filled Crepe Cake w/Cheddar Sauce

When it comes to the kitchen, I’m pretty fearless. In fact, one of the first meals I ever prepared included chicken cordon bleu with a chocolate charlotte for dessert, both recipes from Seventeen Magazine. I was hooked. Shortly after that, my mom signed me up for the McCall’s Cooking School cookbook series, which provided a picture of each dish along with step-by-step pictures/instructions. Definitely hooked. Yet, there are a few dishes I’ve been reluctant to attempt–namely, a soufflé, poached eggs, and crêpes. So with this week’s #SundaySupper focusing on our recipe bucket lists, it was time to take the plunge. And that’s where this crêpe recipe comes in–adapted straight from my trusty old McCall’s Cooking School binders.

Of course, in the process I discovered that crêpes are super easy, and any fear I had was completely irrational. In my defense, though, my first brush with crêpe making happened in high school home ec, and looked something like this. Yes, I was scared by the crêpe pan, but it turns out, making crêpes in my little non-stick skillet is a snap.

If you’re not familiar with crêpes, they’re the pancake’s skinny cousin. Crêpes hail from the Brittany region of France and can be served either sweet or savory. While savory crêpes are traditionally made with buckwheat flour, this particular recipe calls for wheat flour. But feel free to substitute buckwheat flour in its place, especially if you need to make this gluten-free. This savory crêpe cake is perfect for brunch or perhaps Candlemas, if you celebrate.  According to Candlemas lore, if the cook can flip a crêpe while holding a coin in the other hand, the family is assured prosperity throughout the coming year. You may need to make extra batter if attempting this. :)

Crepe Batter

First, let’s start with the crêpe batter. Whisk together all the ingredients in a large bowl, except for the eggs. Then add the eggs, and whisk until completely blended. The batter should be made at least an hour in advance or up to a day in advance. This allows the flour to absorb the liquid which will improve the texture of your crêpes.


When the batter is ready, heat the pan over medium heat (if a drop of water sizzles, it’s ready). Brush the pan lightly with oil, then pour in 1/4 cup batter, swirling/rotating the pan so that the batter distributes evenly along the bottom. When the top is dry and the bottom lightly browned, flip this over to brown the other side.


Transfer the finished crêpes to a wire rack, separating with squares of parchment or waxed paper. Repeat this process with each crêpe, lightly brushing the pan with oil for each one.

Cheddar Sauce

When the crepes are done, start the Cheddar cheese sauce. Over medium heat, melt the butter in a saucepan, then add the flour, salt, pepper, and mustard. Stir until completely blended, then slowly add the milk, stirring constantly, and bring to a boil. Reduce heat and simmer for about a minute, and never stop stirring.

Cheddar Sauce

OK, stop stirring for a moment–we need to add the cheese. Add the cheese and stir until completely melted and incorporated into the sauce. Remove from heat, and set aside 1/2 cup.  It’s very tempting at this point to start dipping bread into the sauce. I couldn’t help myself, but we must continue on…

Chopped Mushrooms

This picture probably wasn’t necessary, but hey, when I say rough chop, this is what I mean!

Spinach Mixture

In a large skillet, melt the butter, then add the leeks and garlic, sautéing until the leeks are soft. Then add the mushrooms and spinach, and continue sautéing until the mushrooms are cooked.

Creamed Spinach

Stir in the cheese sauce and heat through.

Assembling Cake

Now, let’s assemble. This part goes quickly. Butter the bottom of your serving dish, then lay down one crêpe. Top it with 1/2 cup of the spinach mixture, then another crêpe, then more spinach, you get the idea. Keep layering like this and finish with a plain crêpe on top.

Savory Spinach Filled Crepe Cake with Cheddar Sauce

Like zees. Reheat the reserved cheese sauce and drizzle over the top of this masterpiece, and serve immediately!

5.0 from 1 reviews
Savory Spinach-Filled Crepe Cake w/Cheddar Sauce
Prep time
Cook time
Total time
Delicate crepes are stacked 10-high, the layers sandwiched with a creamy spinach and mushroom filling, and topped with a zesty Cheddar cheese sauce.
Recipe type: Main
Cuisine: French
Serves: 8
Crepe Batter
  • 1 cup milk
  • ¾ cup flour
  • 1 tsp sugar
  • ½ tsp salt
  • 2 tbsp canola oil
  • 4 eggs
  • canola oil for brushing pan
Cheese Sauce
  • ⅓ cup butter
  • ⅓ cup flour
  • 1 tsp salt
  • ⅛ tsp pepper
  • ½ tsp dry mustard
  • 2½ cups milk
  • 1½ cups (6 oz) sharp Cheddar cheese, shredded
  • 6 tbsp butter
  • 1 leek, trimmed and thinly sliced
  • 1 garlic clove, crushed
  • ½ lb mushrooms, washed and coarsely chopped
  • 2 pkg (10-oz size) frozen chopped spinach, thawed, and drained well
  1. Prepare batter one hour (or up to one day) ahead. In a large bowl, whisk milk, flour, sugar, salt and 2 tablespoons of oil. Add eggs, and beat until blended. Cover and refrigerate until ready to use.
  2. Heat a non-stick 8-inch pan over medium heat until a drop of water sizzles. Brush the pan lightly with oil. Pour ¼ cup batter into the pan, tilting/rotating the pan so that the batter covers the bottom completely. Cook until the top is dry and the bottom is lightly browned. Flip over with a spatula and brown the other side. Cool on a wire rack, stacking between squares of parchment or waxed paper.
  3. Repeat with remaining batter, lightly brushing pan with oil between each crepe. Makes 10 crepes.
Cheese Sauce
  1. In a medium saucepan, heat butter until melted, and remove from heat. Add flour, salt, pepper, and mustard, and stir until smooth. Slowly add milk, stirring constantly.
  2. Return to heat and bring to a boil, again stirring constantly. Reduce heat and simmer for one minute, then stir in the cheese until melted and completely incorporated. Set aside ½ cup of the cheese sauce.
  1. Melt butter in a large frying pan, adding leek and garlic, stirring until softened. Add mushrooms and spinach and saute about three minutes or until mushrooms are cooked. Stir in remaining cheese sauce, mixing well, and heat through.
  1. Butter a serving dish. Place one crepe on the dish, then spread ½ cup spinach mixture on top. Top with another crepe, alternating crepes and filling, and ending with a plain crepe on top. Reheat reserved cheese sauce and drizzle over the top. Serve immediately.


Now, let’s see what the rest of the #SundaySupper crew scratched off their respective bucket lists!

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Sunday Supper Main Dishes:

Sunday Supper Desserts and Snacks:


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