Spinach Crêpes Recipe
Cook bright green French crêpes by blending fresh baby spinach into the batter.
Equipment
- 10 inch Crêpe Pan or non-stick frying pan
Ingredients
- 1 cup Fresh Spinach 50 grams
- ½ cup All Purpose Flour
- 2 large Eggs
- ¼ teaspoon Salt
- ¾ cup Milk
- 1 tablespoon Butter melted
Instructions
- Combine in a blender jar, the spinach, eggs, milk, salt, and flour. Blend until smooth. This can be done with a stick blender or a regular blender.1 cup Fresh Spinach, ½ cup All Purpose Flour, 2 large Eggs, ¼ teaspoon Salt, ¾ cup Milk
- Cover the batter with plastic wrap. Rest the batter in the refrigerator for 20-30 minutes to allow the flour to be completely absorbed.
- Take the batter out of the fridge and give it a gentle stir to move any ingredients that might have settled. Place a crêpe pan or large frying pan on medium heat. Once heated up, brush very lightly with melted butter.1 tablespoon Butter
- Hold the pan over the heat, and at a slight angle. Pour ⅓ cup of crêpe batter onto one side of the pan and swirl the pan to evenly distribute the batter to cover the bottom of the pan.
- Place the pan back on the heat and cook for 45 seconds to a minutes, or until the batter sets on the top and the edges of the crêpe crisp up and release from the pan.
- Use a spatula and your fingers to carefully flip the crêpe over. Cook for another 30 seconds or until golden, caramelization spots appear. Remove the crêpe from the pan and repeat the remaining batter.
Video
Nutrition
Calories: 118kcalCarbohydrates: 12gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 85mgSodium: 182mgPotassium: 130mgFiber: 0.5gSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 65mgIron: 1mg
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