Garden spinach crepes

Prep 10 min
Total 25 min
Plus 30 min chilling times
Makes 14 crepes



3 1/2 cups
baby spinach
1/2 cup
chopped green onions
2 tbsp
chopped dill
2 cups
1/4 cup
5 tbsp
melted unsalted butter, divided
1 tsp


  • WHIRL baby spinach, green onions, dill, eggs, milk, flour, hemp seeds, 2 tbsp butter and salt in a blender until smooth. Pour into a bowl, then refrigerate for 30 min.
  • MELT 3 tbsp unsalted butter. Heat a medium frying pan over medium-high. Brush pan with 1/2 tsp butter and add 1/4 cup batter, tilting pan to cover bottom. Cook, flipping halfway, until golden, about 2 min. Repeat with remaining butter and batter.


Calories 96
Protein 4 g
Carbohydrates 6 g
Fat 6 g
Fibre 1 g
Sodium 176 mg

Issue: May 2017

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Photo credit: Photo, Erik Putz.

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