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Vibrant Green Crepes for a Healthy Start

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These vibrant green crepes offer a delicate texture and a subtle, earthy flavor from fresh spinach. Light and pliable, they are perfect for wrapping a variety of savory fillings, making them a versatile option for breakfast, lunch, or a light dinner. The batter is prepared by blending fresh spinach with milk, then gently cooked on a griddle to achieve their characteristic thinness and tender consistency.

Ingredients

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  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup milk (dairy or unsweetened plant-based)
  • 1/2 cup water
  • 2 cups fresh spinach, packed
  • 1/2 teaspoon salt
  • 2 tablespoons melted unsalted butter or neutral oil, plus more for cooking

Instructions

  1. In a blender, combine the milk, water, and fresh spinach. Blend until the mixture is completely smooth and no spinach pieces remain.
  2. In a large bowl, whisk together the all-purpose flour and salt.
  3. Add the eggs to the flour mixture and whisk until just combined.
  4. Gradually pour the spinach-milk mixture into the flour and egg mixture, whisking continuously until a smooth, lump-free batter forms.
  5. Stir in the 2 tablespoons of melted butter or oil.
  6. Cover the bowl and refrigerate the batter for at least 30 minutes, or up to 2 hours, to allow the flour to hydrate and the gluten to relax.
  7. Heat an 8-inch non-stick crepe pan or skillet over medium heat. Lightly brush the pan with a small amount of butter or oil.
  8. Pour approximately 1/4 cup of batter into the hot pan, immediately tilting and swirling the pan to spread the batter thinly and evenly across the bottom surface.
  9. Cook for 1-2 minutes, or until the edges begin to crisp and the surface appears set.
  10. Gently flip the crepe with a thin spatula and cook for an additional 30-60 seconds on the second side, until lightly browned in spots.
  11. Transfer the cooked crepe to a plate. Repeat with the remaining batter, stacking the cooked crepes as you go.
  12. Serve warm with your preferred savory fillings.

Notes

Resting the batter is essential for achieving tender crepes that are less prone to tearing.

If the batter thickens too much after resting, add a tablespoon of milk or water at a time until the desired consistency is reached.

Ensure your pan is properly heated and lightly greased for even cooking and easy flipping.

Cooked crepes can be stored in the refrigerator for up to 3 days, separated by parchment paper to prevent sticking.

Consider savory fillings such as sautéed mushrooms and herbs, a creamy chicken and vegetable mixture, or a simple blend of cheese and spinach.

Nutrition

Find it online: https://cooksillo.com/vibrant-green-crepes-for-a-healthy-start/