Garden spinach crepes

2

PREP TIME

10 min

TOTAL TIME

25 min

Makes

14 crepes

* PLUS 30 min chilling times
Garden spinach crepes

Photo, Erik Putz.


Ingredients

  • 3 1/2 cups baby spinach
  • 1/2 cup chopped green onions
  • 2 tbsp chopped dill
  • 3 eggs
  • 2 cups milk
  • 3/4 flour
  • 1/4 cup hemp seeds
  • 5 tbsp melted unsalted butter , divided
  • 1 tsp salt

Instructions

  • 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.

Nutrition (per crepe)

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