Garlicky Spinach Cornmeal Crepes | Naturally Ella

Garlicky Spinach Cornmeal Crepes

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast


A light breakfast using lightly sautéed spinach wrapped in a homemade cornmeal crepe and topped with a poached egg. 




  • ¼ cup fine-ground cornmeal
  • ¼ cup white wheat flour
  • ¼ teaspoon sea salt
  • 2 large eggs
  • ½ cup whole milk
  • 1 tablespoon melted butter

For each crepe:

  • 1 teaspoon olive oil
  • 1 clove garlic (minced)
  • 1 cup packed baby spinach
  • 1 poached egg
  • Red Pepper Flakes (for topping)


  1. In a medium bowl, whisk together ingredients for the crepes. Heat 8″ skillet and lightly grease with oil. Place a scant ¼ cup of batter in pan. Tilt the pan so that the batter covers the entire pan and cook for about 60 seconds or so, until golden. Flip and cook for another 30 seconds. Layer done crepes, slightly overlapping, on a plate.
  2. Heat a skillet over medium-low heat. Add the olive oil to the skillet followed by the minced garlic. Cook for a minute or two, until the garlic is fragrant and golden. Turn off the heat and add the spinach to the skillet. Stir until the spinach is slightly wilted.
  3. Assemble one crepe with spinach and topped with poached egg and a sprinkle of red pepper flakes.


Tips & Tricks: Extra crepes can be stored in the refrigerator for a few days or frozen for a couple months. Place in a container, separating each crepe with wax paper.

Stock up: get the pantry ingredients you will need: spinach, eggs, wheat flour

Nutrition: get the information- crepe recipe + crepe filling


  • Calories: 178
  • Sugar: 11
  • Sodium: 227.7
  • Fat: 11.6
  • Carbohydrates: 10.1
  • Fiber: 1
  • Protein: 8.9
  • Cholesterol: 199.8