Spinach-Cheese Crepe Layers

Spinach-Cheese Crepe Layers

Yield: 6-8 servings

Prep time: 1¼ hour

Level: Advanced


4 eggs
1 cup milk
1 ¼ cups water
½ teaspoon salt
1 tablespoon oil
2 cups flour
Oil or non-stick spray for frying

1 7-ounce package Tnuva Edam Cheese Slices, cut into small pieces
2 containers Tnuva Premium Cheese Spread, Original Flavor
4 tablespoons chopped chives
½ teaspoon salt
¼ teaspoon pepper
1 large bag (about 28 oz.) chopped spinach, thawed and drained
14-ounce can crushed tomatoes


1. For crepes, place all ingredients in a medium bowl and beat well until smooth.
2. Grease a skillet (8” or 9” – make sure it is the same size as your baking pan) and pour a small amount of batter to form a thin, uniform layer. Cook about 2 minutes on each side, and then turn over onto a plate that is covered with parchment paper. Stir the batter before pouring your next crepe. Repeat until all the batter is finished – you should have about 16 crepes. Let cool.
3. For filling, set aside a few tablespoons of Tnuva Edam Cheese pieces. In a large bowl, combine the Tnuva cheeses, chives, salt and pepper. Taste and correct seasoning.
4. Preheat oven to 350 °F and grease pan.
5. Place a crepe on the bottom of the pan and spread about 2 tablespoons of the cheese mixture on top. Sprinkle some spinach and a very thin layer of crushed tomatoes on top. Cover with another crepe. Repeat with the rest of the crepes, cheese mixture, spinach and tomatoes, ending with the tomatoes. Scatter the reserved cheese pieces on top.
6. Bake for 30-40 minutes until golden. Remove from the oven and let cool for a few minutes before removing from the pan. Serve immediately.