Spinach crêpes

Filled with meagre stew, baked in a béchamel sauce by Yiannis Bourodimos



Green crêpes made with spinach, filled with a rich meagre stew, baked in a béchamel and tomato sauce with cheese.

For the crêpes

150g all-purpose flour
2 eggs
300g milk
40g melted butter
100g spinach, blanched and finely chopped
Salt and pepper

For the stew

600g fillets of Fish from Greece meagre, filleted
3 tbs of olive oil
1 small shallot, chopped
1 clove of garlic, chopped
500g white wine
1 tsp of capers, rinsed of salt
Salt and pepper

For the béchamel

50g butter
50g flour
400g full-fat milk at room temperature
Salt and pepper

Other ingredients for baking

A small quantity of tomato sauce made with canned tomatoes chopped, garlic and basil
Olive oil
Grated cheese of your choice (strong flavours such as parmesan work best)


First, the crêpes

Pour the flour through a sieve into the bowl with the eggs that have been slightly beaten. Whisk the mixture, add the milk and then the butter. Season the mixture. The batter must be smooth with a thickness like that of olive oil.
Add the finely chopped spinach. If you want your crêpes to be uniformly green, use a stick (immersion) blender.
Let the batter rest for 30 minutes.
Place a 15cm pan over medium heat. Prepare the crêpes (10-15), placing one large spoonful of batter in the pan and letting it spread so that it covers the bottom. Flip it over when the bottom is done. The crêpes need to be moist and pliable as you will have to wrap the stew into them before baking them.

For the stew

Dice the fish fillets into 1cm pieces.
In a saucepan, over medium heat, sauté the onion in the olive oil until it becomes translucent. Add the garlic and the fish and sauté them together. Pour in the wine, add salt & pepper and let it simmer until only 1/3 of the liquid is left in the pan. Add the chopped herbs and put aside.

For the béchamel

Place the butter in a small pot, over low heat and wait for it to slowly melt, when it is melted (but not bubbling) add the flour, stir it into the butter and heat up the roux for a few minutes. Add the milk little by little while constantly stirring the mixture (it is safer to warm up the milk before adding to the roux). Cook over low hear until it thickens.
Add salt, pepper and a bit of nutmeg.

For the final dish

Preheat the oven to 180C.
Spread 2-3 teaspoons of béchamel sauce in a casserole or other oven-proof dish.
Fill each crêpe with 2 tbsp of the ragout. Lay the crêpes side by side in the oven-proof dish. Pour the remaining bechamel sauce over them, top them with the tomato sauce and add grated cheese and olive oil.
Bake for 15 minutes.
Serve immediately.