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Savory Crepes with Spinach and Cheese
"Easy to do savory crepes with a spinach and cheese stuffing. You grow up on chocolate on bread and you grow up on crepes, if you grow up near my part of Europe. We call them palačinke (pah-lah-cheen-keh) and the batter is more or less the same as the French crepe batter. (Although, if you follow the blog, you may’ve read about my encounters with a Belgian crepe maker who insisted crepes come from his country.) According to wiki, main difference between palačinke and crepes is that crepe batter chills in the fridge for a few hours before frying. Not a huge difference then as palačinke batter can be left in the fridge too."
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