Spinach Crepes – veggie-packed with spinach, an easy, dairy-free crepe to use for all your favorite wraps. Light and fluffy, they’re great filled with avocado, greens, tomatoes and pesto.
I love crepes. The first time I had a crepe, I was in college and I got this whipped cream and fruit-filled crepe, boy was it amazing! I love the texture and subtle flavor crepes have to offer.
This past summer, we packed the car and headed across the country to visit family, and I discovered spinach crepe wraps to be the perfect car meal! Crepes don’t fall apart as easily as corn tortillas, and you can make them sans packaging! That’s a win-win.
I find it so hard to get in enough vegetables during a road trip so I figured adding in spinach to our crepes would give it that added nutrient boost. They were so delicious and easy to enjoy on the go. The perfect homemade wrap for our healthy road trip meals!
These Spinach Crepes are perfect for an easy weeknight meal. They’re simple and quick to make and are veggie-packed!
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Ready to make these dairy-free spinach crepes? Let’s do it!
1 – Chop spinach: Add spinach and herbs to a blender and pulse until finely chopped.
2 – Blend: Then add flour, eggs, almond milk, salt and pepper. Blend until silky smooth. Let the mixture rest for about 20 minutes. Resting helps the flour absorb the liquid.
3 – Cook: Heat a skillet over medium heat (I like use a cast iron), add oil and pour about ¼ cup of batter into the hot skillet. Swirl it around so the batter forms into a flat, even circle. Let it cook about 1 minute depending on the heat of your pan (it should start bubbling and be easy to flip – if it’s sticking, let it cook a bit longer).
4 – Flip: Gently flip the crepe and cook 30 seconds to one minute, then remove from heat and set it aside to cool. Continue cooking crepes with the remaining batter. Enjoy!
Spinach Crepes: Tips, Tricks, and Tools
You’ll need a blender and a skillet (we love our cast iron) for preparing these crepes. That’s about it!
Zero waste: This is a great way to use up spinach that’s starting to look a little sad and wilty.
Once the crepes have cooled, stack and store the crepes in a reusable silicone bag in the fridge for several days. You can also freeze them for several months. Thaw them before gently peeling them apart.
Serve these crepes like you would a wrap. I like to fill them with hummus or pesto, greens, red cabbage kraut and pepitas. You could also add in organic chicken, tomatoes and avocado. Fill these crepes with any of your favorite fillings! We’ve even gone sweet with them and filled them with peanut butter and banana or even syrup likes pancakes!
We hope you love these simple Spinach Crepes!
- Makes for an easy weeknight meal
- An easy, dairy-free crepe recipe that are perfect for your favorite wraps
- A great way to use up wilted spinach
Did you enjoy these Spinach Crepes as much as we do?
Comment below and rate the recipe to let us know how it turned out! Not making them today? Save these Spinach Crepes for later by pinning it to your How to Board and make sure to tag us at The Crooked Carrot Instagram to show us your Spinach Crepes creations!
“The answer isn’t another pill. The answer is spinach.” – Bill Maher
- 3 cups spinach leaves
- 1/4 cup parsley or basil
- 1 cup whole wheat flour
- 3 eggs
- 2 cups almond milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon olive oil
- Blend: Add spinach and herbs to a blender and pulse until finely chopped. Then add flour, eggs, almond milk, salt and pepper to the blender and blend until smooth. Let the batter rest for at least 20 minutes.
- Cook: Heat a skillet over medium heat and add oil. Once the pan is hot (don’t let the oil start smoking), pour about 1/4 cup of batter into the pan. Swirl the pan around to form the batter into a flat and even circle. Cook for about 1 minute until slightly browned, gently flip and cook the other side for 30 seconds to about one minute. Remove from heat and set aside until ready to serve. Continue with the remaining batter. Enjoy!
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