Greek Crepes
  • Crepes:
  • 1 cup all-purpose flour
  • 2 eggs
  • ½ cup milk
  • ½ cup water
  • ¼ teaspoons salt
  • 2 tablespoons butter, melted
  • Filling:
  • 1 250g package cream cheese
  • 1 cup sausage, cooked and sliced
  • 1 frozen package (300g) chopped spinach, thawed and strained
  • 1 cup mushrooms, sliced
  • 1 jar (6 ounces) marinated artichokes, drained and chopped
  • ½ cup feta cheese, crumbled
  1. Crepes: Mix flour, salt, and eggs on low speed. Add milk and water gradually. Beat until smooth then mix in salt and butter. Follow the directions on your crepe maker to make the crepes. Put the cooked crepes aside.
  2. In a large frying pan, cook the cream cheese, sausage, spinach, artichokes and mushrooms over medium-high heat until mixed well and bubbling. Remove from heat.
  3. Put some of the spinach mixture in each crepe, sprinkle with about a tablespoon of feta cheese in each, close the crepe and serve hot. Top with a yogurt-based feta dressing.
Recipe by Moms & Munchkins at