Spinach Crepes Recipe

Kayleigh here. As the summer winds to a close, I find myself wanting to make it last a little longer however I can. Making cool but satisfying meals that can only be enjoyed this time of year have it feeling like there might be another week of sun and blue sky yet.

These spinach crepes do heat up the kitchen a little bit, but they cook fast and quickly cool down to room temperature when you start adding the cold fillings. It's the perfect light dinner to keep you satisfied without weighing you down.

We tend to have these crepes with basil pesto, sliced mozzarella, and an assortment of raw vegetables. Chopped leafy greens and tomatoes are a must, and others like mushrooms, zucchini, cucumber, or even boiled and diced beets can make a lovely addition. Just grab whatever looks nice!

Spinach Crepes Recipe

Ingredients:
(Serves 6)

1 Cup white rice flour
1/2 Cups Potato Starch
2 eggs
1 ts salt
1/2 Ts Xanthan/Guar Gum
1 10 oz package frozen Spinach, thawed and drained of liquid
1 Cup Milk

Directions:

 

1) If you have a blender or food processor, add all the ingredients and pulse until smooth. If not, then chop the frozen spinach extra fine and combine with the other ingredients. The larger the spinach pieces, the more fragile the crepes will be.
2) Heat up a large pan on medium-high heat and add some butter to grease. Dollop on a portion of the crepe batter and use your spatula to spread it around as thin as you can. If you do it right, it should have cooked all the way through by the time you are done, and then you just need to flip it to lightly brown the other side. All told, it takes roughly a minute (or less) per side to cook.
3) Transfer onto a serving plate and line up a buffet of pesto, mozzarella, and raw bite-sized vegetables. Let each person add the fillings to their liking.

Note- In the wintertime, swap out the fresh fillings for sautéed mushrooms, peppers, and onions, then top it with a fried egg and a drizzle of cheddar cheese sauce.

Jason here, the fresh vegetable crepes are one my favorites healthy meals. They make for a great quick meal once you have all the ingredients laid out. Plus it’s to scale the meal up to multiple guests as they can each put together their own crepe just how they would like it.

My favorite crepe is basil pesto, lettuce, mushrooms, slices tomatoes, and fresh mozzarella slices. Kayleigh likes all kinds of other vegetables, but I tend to stick to those basics. It’s a simple blend of ingredients, but I like how the strong basil pesto accents the fresh vegetables.

Since I tend to load my crepe up, I eat with a fork and knife to handle the spillover.

Good luck to all your crepe making adventures, and I hope you enjoy the recipe.