These spinach crepes can be made today — no need to wait for spring! Children will love the vibrant green colour of their favourite crepes, and you’ve got a quick snack sorted. You can also achieve a green colour by adding basil or kale to a classic crepe batter, though this will noticeably alter the flavour. Spinach crepes, on the other hand, have only a very mild spinach taste and aroma—almost indistinguishable from regular ones. They’re especially delicious with strawberry jam—highly recommended for children :).
Makes 13 crepes.
Ingredients for spinach crepes:
- 1 cup milk
- 1 cup sparkling water
- 3 large eggs
- 1½ cups plain flour
- 80 g fresh baby spinach
- 1 tablespoon rapeseed oil or melted butter
- a pinch of salt
Pour the milk into a jug blender (or use a hand blender) and add the fresh spinach. Blend for a while until completely smooth and evenly green, with no visible bits of spinach remaining. Add the flour, eggs, oil, salt, sparkling water and remaining ingredients, then blend again until you have a smooth batter. Leave to rest for 15 minutes.
After resting, give the batter a gentle stir. Pour small portions onto a hot frying pan (either dry or with just a little oil) and cook on both sides until lightly golden.
Stack the cooled spinach crepes on top of one another and cover. They can be stored in the fridge for up to 2 days or frozen for several weeks.
Serve with your favourite toppings.
Enjoy!
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