Classic Vegetarian Dish

Spelt Crepes with Cheese and Leek Filling

Average: 5 (2 votes)
(2 votes)
Spelt Crepes with Cheese and Leek Filling

Spelt crepes with cheese and leek filling - Cleverly hidden vegetables tastes great for the whole family

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Health Score:
9,0 / 10
1 hr
ready in 1 hr 15 min.
Ready in

Healthy, because

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Nutritional values

Leeks get their typical flavor from their essential oils. They strengthen the intestinal flora, which plays a crucial role for a healthy body weight and strong defenses.

For even more fiber, vitamins and minerals, you can use whole spelt flour. If you like it a bit spicier, replace the cow's milk cream cheese with goat's cream cheese.

1 serving contains
(Percentage of daily recommendation)
Calorie544 kcal(26 %)
Protein25 g(26 %)
Fat32 g(28 %)
Carbohydrates38 g(25 %)
Sugar added0 g(0 %)
Roughage7.5 g(25 %)
Vitamin A0.9 mg(113 %)
Vitamin D1.4 μg(7 %)
Vitamin E4.9 mg(41 %)
Vitamin K309.9 μg(517 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.6 mg(55 %)
Niacin7.7 mg(64 %)
Vitamin B₆0.6 mg(43 %)
Folate279 μg(93 %)
Pantothenic acid2 mg(33 %)
Biotin23.5 μg(52 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C63 mg(66 %)
Potassium1,118 mg(28 %)
Calcium565 mg(57 %)
Magnesium131 mg(44 %)
Iron8.2 mg(55 %)
Iodine43 μg(22 %)
Zinc4.5 mg(56 %)
Saturated fatty acids11.2 g
Uric acid187 mg
Cholesterol183 mg
Complete sugar10 g


1 oz Parmesan
14 ozs milk (whole)
6 ½ ozs whole spelt flour
3 eggs
6 Tbsps olive oil
2 stalks Leeks
4 ozs Spinach
1 garlic clove
1 ¾ ozs cream cheese
2 sprigs thyme
1 ¾ ozs Emmentaler cheese
How healthy are the main ingredients?
Leekolive oilcream cheeseEmmentaler cheeseParmesanSpinach

Preparation steps


Finely grate the Parmesan cheese. Mix milk with spelt flour and Parmesan until smooth. Add eggs, mix with 1 tablespoon olive oil to a viscous dough and let swell for 10 minutes.


Meanwhile, for the filling, clean, wash and cut the leeks into fine rings. Spinach clean, wash, spin dry and chop coarsely. Peel and finely chop the garlic. Heat 2 tablespoons oil in a frying pan, sauté leek and garlic for 5 minutes over medium heat. Then add spinach, saute for 2 minutes and let it collapse. Let the liquid evaporate over low heat and stir in cream cheese. Season with salt, pepper and freshly grated nutmeg.


For the crêpes, heat a large frying pan with a little oil. Bake a total of 12 crêpes in succession over medium heat. Pour in 1 ladle of batter at a time and bake for 2-3 minutes per side. Stack the crêpes on a plate and let them cool.


Fill crêpes with leek mixture and fold into quarters. Wash thyme and pluck leaves. Grate Emmental cheese. Layer crêpes in a greased baking dish and sprinkle with thyme and Emmentaler. Bake in the oven for 15 minutes until golden brown.