Make the crepes dough and let it rest during 2 hours.
 
For the Filling…
 
Wash the spinach well to completely remove the rests, let them drain and dry them with some kitchen paper. Put salt and water in a pot and, when it boils, cook the spinach for 5 min. Drain well and remove all the water with a spatula or wooden spoon. Keep it warm.
 
Cut the goat cheese in small pieces and mix it in a bowl with the sour cream. Mix the preparation with a fork until it turns into a smooth paste. Beat the eggs and incorporate them into the mixture. Add the spinach and mix everything well. Add some freshly pepper.
 
Cooking the Crepes…
 
Poor half a soup ladle of dough into a warm and previously greased crepe pan. Distribute it all around the cooking surface and cook. Once the dough loses brightness, turn it upside down and cook the other side during one minute more until its brown. Keep it warm.
 
Fill the crepes with the preparation, roll them up and place them side by side on a plate.

Castey Titanium Crepe Pans have the best non-stick performance. Crepes won’t stick on the cooking surface. If you don’t want food to stick on the cooking surface of your pans, follow our advices.