Goat Cheese and Spinach Crepes (Crêpes au chèvre et aux épinards)

Submitted by:
Élodie Malanda, Saarbrücken, Germany
Children's and YA Literature

Image Source: Author


For 10 crêpes:
1 egg
250g buckwheat flour
1 teaspoon salt
70cl water
Oil to grease the pan
Goat cheese (or feta or gorgonzola or bleu d'Auvèrgne)

1. Whisk the egg.

2. Add the flour and make the dow by pouring little by little the water.

3. Let the dough rest for 1h.

4. Make your crêpes (be careful: the pan has to be really hot and greasy if you don't want the crêpe to stick to the pan).

5. After one minute or so when one side of the crêpe is getting golden brown, turn the crêpe over.

6. Add the goat cheese in order for it to melt on the crêpe.

7. Add the spinach on one side of the crêpe.

8. Take the crêpe ou of the pan and fold it.

9. Enjoy!


For a long time it was the only recipe I could cook, so while studying in Paris, every time I had friends coming over I would cook this dish.

Welcome to the Humboldt Network of Taste!

From traditional family recipes to cross-over cooking – what are the culinary traditions and favourite dishes of Humboldtians worldwide?

Let yourself be surprised by where on the map you’ll find which cuisine: Humboldtians live all over the world and carry their culinary traditions and preferences with them.

Have a look at the recipe list which is sorted by type of dish.

The recipes don’t only give instructions on how to prepare the respective dishes. The chefs also added personal notes and cultural background information.

Since the Humboldt community is a global one, dealing with pounds and kilograms alike, you’ll find information on how to convert different measuring units in the menu.

We wish you a delicious research.

Bon appétit!

Start exploring!