Easy Spinach Crepes

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Light, savory, and packed with nutritious spinach, these spinach crepes come together in minutes and make a versatile base for your favorite fillings.

Prep Time10

Course: Breakfast

Cuisine: American

Servings: crepes

Calories: 118kcal

Author: Jana Dziak

Ingredients

2 cups spinach fresh or frozen
1.5 cups all-purpose flour
3 large eggs
1 cup milk real milk or plant/nut milks
1 tbsp olive oil
½ teaspoon salt
butter, lard, or oil for cooking the crepes

Instructions

Prepare the Spinach:
For Fresh Spinach (Boiling): Bring a pot of water to a boil. Add the spinach, cover, and cook for 5-6 minutes until it softens. Drain and rinse with cold water to preserve the green color.
For Fresh Spinach (Steaming): Place the spinach in a steamer basket over boiling water. Cover and steam for 3-5 minutes until wilted. Drain and rinse with cold water.
For Frozen Spinach: Thaw the spinach and squeeze out any excess water.
Combine the spinach, egg, salt, and milk in a blender. Blend until smooth. You can also use a food processor or immersion blende
Add the flour and pulse until combined. Do not overmix.
The consistency of the crepe batter should be thin and smooth, similar to heavy cream. It should easily coat the back of a spoon and pour out of a ladle smoothly without clumps. If the batter is too thick, add a little more milk (a tablespoon at a time) to reach the right consistency. This helps the crepes spread thinly in the pan and cook evenly.
Heat a skillet over medium heat and lightly grease with butter. Pour a small amount of batter into the pan and swirl to coat evenly. Cook each crepe for 1-2 minutes per side, greasing the pan with butter before each new crepe.
To make a single perfect crepe, use about ¼ cup of batter for an 8-10 inch skillet. This amount allows the batter to spread thinly and evenly, creating a light, delicate crepe. Pour the batter into the center of the pan and quickly swirl it around to coat the entire surface before it begins to cook.

Notes

To store spinach crepes, allow them to cool completely before stacking and covering them tightly with plastic wrap or placing them in an airtight container. Keep them in the fridge for up to 2-3 days. For freezing, separate each cooled crepe with parchment paper, stack, and wrap tightly in plastic or place in a freezer-safe bag. They will last in the freezer for up to 3 months. To reheat, thaw frozen crepes in the fridge, then warm in a skillet or microwave until heated through.

Make Gluten-Free Buckwheat Spinach Crepes Instead

To make a spinach buckwheat variation of these crepes, simply substitute the all-purpose flour with buckwheat flour. Buckwheat flour is naturally gluten-free, giving the crepes a nutty flavor and slightly heartier texture.

Use the same amount of buckwheat flour as the original recipe calls for, and follow the rest of the steps as usual.

Since buckwheat flour can result in a thicker batter, you may need to add a little more milk (a tablespoon at a time) to achieve the desired thin consistency for crepe batter. This substitution makes the crepes more nutritious and adds a unique earthy taste.

Try them stuffed with my smoked salmon avocado salad.

Nutrition