Yields: about 7-8 crepes Prep Time: 5 minutes Total Time: 30 minutes
Simple, tasty and a bit of extra nutrition in these whole wheat crepes that can be sweet or savory depending on the toppings!
1 (generous) cup fresh spinach
1 cup whole wheat pastry flour
3/4 cup whole milk
2 tablespoons avocado oil (or your preferred liquid oil)
1 teaspoon sugar
1/2 teaspoon salt
A bit of butter or oil for pan
1. In a blender (or food processor), place the spinach, milk, eggs, sugar, salt, oil and flour.*
*Order is important because the flour can clump at the bottom of the blender.
2. Blend for a minute or so until smooth.
3. Heat pan on medium to low heat and a bit of butter to grease the pan. (I have a cast iron skillet, and used the tiniest bit of butter the first time around, and then didn’t really need much else for the rest of the batch.)
4. Pour about 1/4 cup into the middle of pan (like you’re making a pancake). Quickly, but without jerky movements, pick up the pan and gently move it so the batter spreads to the rest of the pan in a circular fashion.
5. Cook the first side for about 1 minute or so. Then, flip and cook for another 30 seconds to a minute. Gently remove from pan with a spatula and place on a plate to cool. Add toppings as you like! This recipe doubles for both sweet and savory fillings, so anything from veggies to fruit, cheese to syrup – all are delicious!
It wouldn’t be St. Patrick’s Day without something green in the kitchen. Luckily, this recipe can be used any time of the year. The possibilities are endless!
In recipe experimentation, my kids tended toward the sweet side of things (big surprise), while I really enjoyed the savory. For the savory, the ingredients pictured are simply some feta cheese with some sautéed Portobello mushrooms and fresh basil. Each of the three additions are so flavorful in their own right, I didn’t even need to add any extra spices. In other test recipes, I used sautéed chicken sausage, and even roasted vegetables.
The favorite among the kids was ham and cheese, with a good piece of ham (no antibiotics, nitrites or nitrates) from a reputable market and added some Swiss cheese. It reminded me of my daily lunch when I spent a summer in France. The street carts were loaded with hand-held crepes, my favorites being “jambon frites” (ham and fries). They were wrapped in parchment paper and eaten like a sandwich, and were absolutely delicious!!
Ah, but I digress…back to the present day…
Our sweet crepes were also kept pretty simple. The favorite around here was sliced banana on the inside, drizzled with pure maple syrup (and a sprinkle of powdered sugar mostly just for the photo). Of course, strawberries or other fresh fruit work beautifully as well. I’ve made a delicious warm berry sauce with frozen berries, a bit of sugar and water on the stove, but that can be a lot of effort when you’re working to get three kids out the door on time!
A quick note on nutrition. Sometimes I prefer to use unbleached white flour, as it is a bit fluffier than whole wheat. Additionally, when I want the color to shine, the white flour allows the color to be a bit more apparent. For this recipe, it didn’t make too much of a difference. I used whole wheat pastry flour (as it is finer than traditional whole wheat flour) and it has more fiber, B vitamins, copper and iron (as well as other minerals) than white flour.
Spinach, while responsible for the green color, adds an extra dose of folate, fiber as well as vitamins A, C and K. It’s not a spinach salad, but there is a generous cup of spinach in the recipe.
All in all, these are definitely in the rounds for quick (warm) breakfasts – St. Patrick’s Day or not!
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