Naturally Green Spinach Crepes
This recipe is perfect for a little extra green on St. Patrick's Day, for Christmas if you add some bright red tomatoes or strawberries on the side, or any day when you want a little punch of color. I love recipes like this that use fruits and vegetables to add a little vitamin boost to every day foods without really changing the flavor - especially when you have children that are a little particular about what they choose to eat! My policy is, a little bit of a good food is better than none so if your child doesn't like green smoothies, spinach salads, or creamed spinach, this is a great place to start adding a little of that super spinach goodness into your child's diet.
Spinach Crepes
Ingredients:
- 2 cups spinach (or a spinach blend like spinach, kale, and chard)
- 1 cup milk
- 1 large egg
- 1 cup flour (I usually do half whole wheat and half white - for the photos I used all white to get the best green color I could)
- 1 1/2 teaspoons baking powder
- pinch of salt and pepper
Directions:
1. Place all ingredients into the jar of a blender and blend until smooth (you may have to pause and scrape down the sides with a spatula).
2. Heat a non-stick skillet over medium-high. Once heated, coat pan with butter or oil. Pour some batter into the center of the skillet and then swirl the pan, spreading the batter around. It may not be a perfect circle and that's ok!
3. Cook a couple minutes until the top looks dry. Flip the crepe over and cook just one minute more. Remove and repeat until you've used all the batter.
4. Fill however you like! I filled mine with cheesy eggs, but I think cottage cheese with avocadoes and tomatoes would be delicious too!
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