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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{ 28 comments… read them below or add one }

Patti January 6, 2013 at 6:44 am

This looks amazing Anne! I’ve never seen them stacked like that. Must try!


Susan January 6, 2013 at 6:49 am

Bravo! I tip my hat off to you! The only time I attempted to make a crepe cake, it fell apart in a gloppy mess that I couldn’t save. Crepes came out great, the rest. Not so much. Yours looks amazing.


Katie January 6, 2013 at 7:13 am

Absolutely scrumptious ingredients on this one…and I am loving the presentation – a crepe tower of goodness!


Paula @ Vintage Kitchen January 6, 2013 at 7:50 am

I have a friend who swears by her Mc Call´s cookbook too. This is such a familiar dish for me. We use crepes for so many things, and spinach filling is very common in our `canelones´ which is a stuffed rolled crepe and served with tomato sauce usually. This cake looks amazing!


Jen @JuanitasCocina January 6, 2013 at 8:39 am

Crepe cakes are on my bucket list! I never thought of a savory version!


Nicole @ The Daily Dish January 6, 2013 at 8:47 am

When you posted your sneak peek, I was dying for this recipe. This is amazing. It looks absolutely scrumptious – so creamy and … savory… and addicting.
Great job!


Chris Baccus January 6, 2013 at 9:13 am

Wow! I love this recipe and a crepe is a great recipe bucket list item. I really must add this to my short list. Looks so so good.


Renee January 6, 2013 at 9:31 am

This recipe is seriously going to make me tackle making crepes (also on my bucket list). I can’t tell you how much my husband and I love spinach, especially creamed spinach.


Tara January 6, 2013 at 11:35 am

That is so very cool, love it!! Never seen anything like that!! I adore spinach and mushrooms together too!


sunithi January 6, 2013 at 12:19 pm

I love crepes. Make them a lot at home but never made creamy spinach mushroom ones. These look heavenly ! Will try these . Thanks 🙂


Family Foodie January 6, 2013 at 1:50 pm

This recipe totally speaks to me! I would love this combination… Adding to my Bucket List now!


Liz January 6, 2013 at 2:14 pm

I started making crepes in high school, but I’ve never made a cake! I love, love the spinach filling…I can only imagine how amazing this tastes!!!


Shannon @VillageGirlBlog January 6, 2013 at 2:35 pm

This looks so good! I have always gone toward the sweet side with crepes but I definitely need to try this. lol On to my bucket list this has jumped.


Hezzi-D January 6, 2013 at 5:38 pm

I keep seeing these savory crepes everywhere and they all look amazing! I really want to try your version as it sounds like it’s stuffed with all my favorites!


The Wimpy Vegetarian January 6, 2013 at 6:03 pm

Gorgeous!! Savory crepes are so good!


pam January 6, 2013 at 7:53 pm

This recipe looks so delish! Really nice blog as well! Smiles, Pam


Megan - I Run For Wine January 7, 2013 at 9:35 am

That’s incredible! Your crepes turned out perfect.


Sarah January 7, 2013 at 10:58 am

Totally in on the spinach! Yummy!


Jennie @themessybakerblog January 7, 2013 at 1:14 pm

Cheese, glorious cheese. These crepes look wonderful!


Nancy @ gottagetbaked January 7, 2013 at 1:50 pm

Wowsers! I haven’t even gone through everyone’s post for this week but each new post I read puts me in a complete state of admiration and awe. This crepe cake looks so creamy, decadent and flavourful. I love crepes but am way too intimidated to make them myself. I took a cooking class where I had to flip crepes and I destroyed every single one I touched, lol. I’ll just have to find someone to make this dish for me.


Brianne @ Cupcakes & Kale Chips January 7, 2013 at 7:23 pm

I tried buckwheat creeps once, and it didn’t go well, but I want t try again so I can make your filling. Yum! And soufflés aren’t that bad. Even if they fall, they still taste yummy.


Laura | Small Wallet, Big Appetite January 8, 2013 at 1:34 am

This looks so good. I am going to give it a try and see if my toddler will like it too. 🙂


Alice @ Hip Foodie Mom January 8, 2013 at 10:32 pm

Oh my word!!! These crepes look WONDERFUL!!! Wow!!! I love this recipe and will definitely give this a try!!! yum!


kelly @ kellybakes January 9, 2013 at 9:59 am

This looks phenomenal! And it would give me a lot of practice making crepes. (even if they fail, I’m sure the filling would make an amazing dip!)


Erin @ Dinners, Dishes and Desserts January 9, 2013 at 4:24 pm

Yum! I love crepes, but have never made them at home. Your filling sounds great, and they look amazing!


Cindys Recipes January 9, 2013 at 4:39 pm

Gorgeous layers Anne!


Sarah January 11, 2013 at 5:57 am

I love love love a savory crepe. I need to make this asap. It’s so pretty to look at but I’m sure it’s even better to eat! 🙂


investir January 29, 2013 at 6:21 am

Oh my, this too looks absolutely delicious!! ^^
I tried the meatball soup and I was pretty amazed so I will definitly going to try this one out! 🙂
hummm, I am starting to really like this website 🙂
Will come back soon for more!


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