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.
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!
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.