Bright & Tender Spinach Crepes
Beautifully bright, vibrant, and naturally green spinach crepes.
Nutrition per 100g
Ingredients
- 500ml Whole milk
- 3piece Eggs
- 220g All-purpose flour
- 100g Spinach
- 20ml Vegetable oil
- 2g Salt
Method
Rinse the spinach thoroughly under cold water and pat dry. If using mature ones, trim off the stems, as they may have a bitter taste.
Combine milk, eggs, spinach and vegetable oil in a food processor, or blend with an immersion blender, until smooth and uniform. Then add the flour and salt and blend again until fully combined.
Strain the batter through a fine sieve for a smoother texture and brighter green color.
Let it rest for 20 minutes to allow the flour to fully hydrate and the gluten to relax; It should be smooth and pourable.
Preheat the skillet over medium-high heat. Lightly spray with oil (optional if using a non-stick pan).
Using a ladle, pour the batter into the center of the skillet and immediately swirl it so the batter spreads evenly in a thin layer across the bottom.
Transfer to a plate and repeat with the remaining batter. Continue the pour-cook-flip process, spraying the pan between each crepe as needed, until a full stack is formed.
Serve with your favorite fillings, from hearty meat and vegetable combinations to light, creamy spreads or savory sauces.
Storage
At room temperature: for up to 2 hours, then transfer to the refrigerator.
In the refrigerator: Once cooled, store in a resealable bag or an airtight container for up to 3 days.
Reheat a stack of crepes in a skillet over medium heat, covered with a lid; Flip it halfway through, and if needed, rearrange the crepes within the stack for even heating.
In the Freezer: Divide into stacks or portions depending on quantity, and store in a freezer bag or airtight container for up to 2 months.
Thaw overnight in the fridge for the best texture, or if short on time, reheat the stacks directly from the freezer over very low heat until warmed through.
Notes
If using mature spinach with a noticeable bitter taste, a quick blanching step of about 30 seconds is recommended.
Since flour absorption can vary, check the consistency before cooking; if the mixture feels more heavy to spread, add a splash of milk to keep it light and pourable.
Vegetable oil in the batter makes the crepes elastic and tender, helping them stay soft longer. But, it's optional to use, without oil, they turn lighter, slightly firmer with a clean, neutral flavor.
Straining isn’t required; leaving the batter as is gives the crepes a natural, tiny spinach specks look.
