Spinach & goat cheese crepes (Crepas de espinaca con queso de cabra)

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Preparation time: 40 mins
Cooking time:

Difficulty: Easy - for beginners
Serves: 4


1 Small bag baby spinach
1 Garlic clove, finely chopped
¼ cup Chicken broth (or water)
1 tbsp Olive oil
1 small log Soft goat cheese, crumbled
5 tbsp Acapulco paste
2 Medium tomatoes
1 tbsp Olive oil
1 tsp Salt
8 6” crepes


• Heat oil in a large skillet until hot but not smoking. Add the garlic for 10 seconds, then add the spinach and cook for 1 minute. Add the chicken broth and cook until spinach is fully cooked and chicken broth evaporates. Place in a bowl and let cool. When spinach is cool, add goat cheese and mix until fully integrated. Season with salt and pepper.
• Meanwhile, blend the Acapulco paste with the tomatoes until smooth. Heat the oil in a small saucepan over medium-high heat. Pour the sauce, reduce the heat to medium, and let cook for 5 minutes.
• To serve, place some of the spinach and goat cheese mixture into each crepe, drizzle with sauce. Fold and add more sauce on top. Enjoy!


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