Spinach Crêpes

Delicious, unusual crêpes in a vivid green! They come out tender and fragrant, and that bright green color is guaranteed to lift the mood at the table. These crêpes are sturdy enough to wrap around any filling without tearing. Give them a try — you'll love them. You can use either fresh or frozen spinach.

Angel

Recipe author

Composition / ingredients

Servings:

Spinach

150

Milk

600

Eggs

Wheat flour (go by the consistency of the batter — it should be thin, like a crêpe batter.)

180

Vegetable oil

Sugar (for sweeter crêpes, add more sugar.)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 5 g

Fats 28 % 8 g

Carbohydrates 55 % 16 g

149 kcal

GI: 19 / 0 / 81

Cooking method

Step 1:

How do you make spinach crêpes? Gather your ingredients.
Step 2:

If your spinach is frozen, give it time to thaw. If it's fresh (like mine), rinse it well under running water, pull off the tough stems, and blanch it in boiling water for 15 seconds, then squeeze out the excess water.
Step 3:

Now purée it. An immersion blender works great for the spinach, and a countertop blender is just as good — the goal is to break the leaves down well. Put the spinach and eggs in the blender and blend until smooth.
Step 4:

Add the sugar, milk, and flour, and blend everything well again. Add the flour gradually, a little at a time, watching for the right consistency — keep in mind you may need slightly more or less.
Step 5:

Check the batter — it should be thin and pourable, like a crêpe batter.
Step 6:

Add the vegetable oil, stir, and let the batter rest for 10–15 minutes so the gluten in the flour can relax.
Step 7:

Start cooking the crêpes. Heat the skillet well and, before the first crêpe, brush it with a little oil (you won't need it after that, since there's oil in the batter). Pour in a ladle of batter and quickly swirl it around to coat the pan. Cook the crêpe over medium-low heat.
Step 8:

Flip the crêpe and cook the other side through. Cook the rest of the crêpes the same way.
Step 9:

Here are my little "greenies" — 15 of them. Enjoy them with sour cream, or wrap any filling you like inside. Either way, you get a bright, tasty, fragrant dish.
Step 10:

Enjoy!

Be ready to use a little more or less flour than the recipe calls for. Go by the consistency of the batter you want, not by the exact amount of flour.
Every oil is only good up to a certain point — its smoke point, above which it starts to burn and forms harmful compounds. It's worth learning each oil's smoke point so you can pick the best one for frying.
The wrong pan can spoil even the best recipe, so choose a skillet suited to what you're making.