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
- Place all ingredients in a high speed blender and blend for about a minute, or until batter is smooth.
- 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.
- 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.
- Repeat with remaining batter.