5 from 14 votes
Spinach Crepes
Spinach Crepes are delicate, thin pancakes infused with pureed sautéed spinach blended with eggs, flour, milk, and vanilla. Chilling the batter overnight enhances its texture. The crepes cook to light golden edges and can be used as a versatile base for sweet or savory fillings.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
16
crepes
Calories:
300 kcal
Course:
Brunch
Cuisine:
French
Ingredients
- 1/2 cup butter melted, divided, unsalted
- 3 cups baby spinach packed
- 3 egg medium
- 1 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 teaspoon salt sea salt
- 1 teaspoon vanilla
Instructions
- Heat 1 tablespoon of the butter in a saute pan until bubbly. Add spinach all at once and sauté, stirring continually, for about 2 minutes. Remove from heat and cool slightly.
- Crack the eggs into a blender and pulse a few times. Add the warm spinach and blend until smooth.
- Add the flour and blend again. Stop the blender, remove the lid and scrape down the sides.
- Add milk, 3 Tablespoons melted butter, salt and vanilla to the crepe batter. Blend until smooth. Blend an additional minute. Place the blender jug in the refrigerator and chill the batter overnight.
- In the morning, blend the batter one more time as it will have separated overnight. Preheat a 8 or 10-inch non-stick pan over medium heat.
- Brush pan with melted butter and pour a scant 1/4-cup of batter into the centre. Immediately lift the pan and tilt in a circular motion so the batter coats the pan in a circle. Cook for about a minute, or until the edges are light golden.
- Slip a flexible spatula under the crepe and flip it with a delicate hand. Cook for an additional 30 seconds, then remove and fold into four.
Cup of Yum
Nutrition Information
Calories
300kcal
(15%)
Nutrition Facts
Serving: 16 crepes
Amount Per Serving
Calories 300
% Daily Value*
| Calories | 300kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.