Spinach Crepes

I always turn to these crepes when I realize my kids haven’t been eating a lot of veggies lately. These come togther easily but flipping the crepes does take a little practice…I typically mess up the first several every time before I get it right. The end result is worth it… perfect plain or stuffed with lemon ricotta or cream cheese and salmon.


4 oz. spinach

1 cup whole wheat flour

1/2 tsp salt

1 1/2 cups milk

4 large eggs

3 Tbsp melted butter plus more for greasing the pan


  1. Place all ingredients in a high speed blender and blend for about a minute, or until batter is smooth.
  2. Heat an 8-10 inch skillet over medium heat. Use a cloth or paper towel to grab a bit of butter and carefully run it over the pan. Add 1/4 cup of the batter, picking up the pan and swirling it around so the batter covers the whole base of the pan.
  3. Let the crepe cook until it forms tiny bubbles, mostly dries out in the center and releases easily when you lift up a corner. Use a spatula to carefully flip the crepe and cook for about 30 second on the other side.
  4. Repeat with remaining batter.

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