Ingredients (makes 4 crepes):

Crepe Batter:

  • 1 cup all-purpose flour

  • 2 eggs

  • 1 cup milk

  • 2 tablespoons Turna Extra Virgin Olive Oil

  • A pinch of salt

Filling:

  • 1 cup fresh spinach (finely chopped, tender leaves)

  • 100 g goat cheese, crumbled

  • 1/4 cup walnuts, roughly chopped

  • 1 garlic clove, finely chopped

  • 1 tablespoon Turna Extra Virgin Olive Oil

  • Salt and black pepper

For Serving:

  • Fresh mint or dill

Instructions:

  1. Prepare the Crepe Batter: In a bowl, whisk the eggs with milk and Turna Extra Virgin Olive Oil. Gradually add flour and a pinch of salt to make a smooth batter. Let it rest for 5 minutes.

  2. Prepare the Filling: Heat 1 tablespoon Turna Extra Virgin Olive Oil in a pan. Add the garlic and chopped spinach, sauté for 1–2 minutes. Season with salt and black pepper. Remove from heat and mix in the walnuts and crumbled goat cheese.

  3. Cook the Crepes: Lightly oil a non-stick pan and pour a ladle of batter. Cook each side until golden brown.

  4. Fill the Crepes: Place a portion of the spinach and goat cheese filling on each crepe, and fold into a roll or triangle.

  5. Serve: Garnish with fresh mint or dill and serve warm.

Enjoy!