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Home » All Recipes

Published: May 25, 2019 · Modified: May 19, 2020 by Libby Bloom · This post may contain affiliate links · 8 Comments · 989 words. · About 5 minutes to read this article.

Spinach Crepes

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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.

spinach crepes

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!

Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen. [feast_ads_disclosure]

spinach crepes

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

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!

spinach crepes

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

Love this simple spinach recipe? Check out our other delicious spinach-filled recipes like this Smoky Broccoli, Spinach and Cheddar Frittata and Savory Rosemary Cheddar Muffins!

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

📖 Recipe

spinach crepes

Spinach Crepes

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.
3.78 from 44 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 35 minutes minutes
Resting Time: 20 minutes minutes
Total Time: 1 hour hour
Servings: 20 crepes
Author: The Crooked Carrot

Ingredients

  • 3 cups spinach leaves
  • ¼ cup parsley or basil
  • 1 cup whole wheat flour
  • 3 eggs
  • 2 cups almond milk
  • ½ teaspoon salt
  • ½ teaspoon black pepper freshly ground
  • 1 tablespoon olive oil
US Customary - Metric

Instructions

  • 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 ¼ 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!

Equipment

  • Cast Iron Skillet

Notes

PREP AHEAD: These Spinach Crepes can be made in advance and used throughout the week or saved in the freezer for later.
LEFTOVERS/STORAGE: Stack and store in a reusable silicone bag in the fridge for several days or in the freezer for several months. Remove from the freezer and thaw before gently peeling apart.
NUTRITION NOTES: Spinach is an extremely nutrient-dense food. It is packed with nutrients like potassium, folate, magnesium, vitamin K, calcium, iron and many others. The nutrient information is calculated per spinach crepe. 
SERVING SUGGESTIONS: The possibilities are endless! Try with hummus or pesto, chickpeas, greens, kraut, avocado, pepitas, organic chicken, tomatoes, or whatever toppings you’d like! Also try a sweet version with peanut butter and bananas.

Nutrition

Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 104mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 521IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg
Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not.


ONE MORE THING!

This recipe is part of our collection of green recipes. Check it out!

« Almond Butter Truffles
Kimchi ↠ A Probiotic Powerhouse »

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About Libby

Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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Comments

  1. Jackson Storm says

    July 29, 2020 at 3:53 pm

    5 stars
    Tastes great! Mild spinach flavor. Still great with sweet things like blueberry compote and creame cheese filling. Can easily be used for savory breakfast wraps too. Highly recommend as a slightly healthier, versatile alternative. Makes 3 days worth of crepes (27-33) crepes.

    Reply
    • Libby Bloom says

      August 03, 2020 at 1:35 pm

      I'm so glad you enjoyed the crepes Jackson! I definitely agree that they can be made sweet or savory 🙂

      Reply
  2. Luv says

    August 05, 2021 at 7:05 pm

    5 stars
    Tested it yesterday, it was amazing ! So tasty, delicious, easy, fast and amazing to do ! It helps so much as a student (especially on low budget), this recipe is truly amazing. Sending you love!

    Reply
    • Libby Bloom says

      August 13, 2021 at 9:23 am

      I'm so glad to hear you enjoyed them and thanks for the love💚!

      Reply
  3. Linda says

    November 06, 2022 at 5:53 pm

    Have you tried making these with any sort of gluten-free flour? (Oat, rice, etc)

    Reply
    • Libby Bloom says

      November 09, 2022 at 8:24 am

      Hi Linda! I haven't tried using gluten-free flour in these crepes, though I imagine it could work well. If you try it, let me know how they turn out!

      Reply
  4. Chase says

    April 09, 2024 at 3:02 am

    Can you do this with almond flower?

    Reply
    • Libby Bloom says

      April 10, 2024 at 2:36 pm

      I haven't tried it with almond flour - it may work, but I might recommend also adding a mixture of other flours too (like a gluten-free flour and arrowroot) for a texture most similar to what you would get with regular flour.

      Let me know if you try it and how it turns out!

      Reply
3.78 from 44 votes (42 ratings without comment)

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Hey, I'm Libby!

Hi, I'm Libby! Registered Dietitian Nutritionist and Certified Intuitive Eating Counselor. I help people find food freedom, learn to nourish and reconnect with their bodies so they can live a fuller life.

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The Crooked Carrot sits on the traditional lands of the Diné Bikéyah (Navajo), Núu-agha-tʉvʉ-pʉ̱ (Ute), and Pueblos people, both past and present, now called Durango, Colorado. I acknowledge the wounds of the past in hopes of being able to heal for a better tomorrow.


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