|Ready in: 40 minutes||6 portions|
- 30 grams (1 cup) of spinach
- Some parsley or basil
- 40 grams (1/3 cup) of whole wheat flour (gluten free if you prefer)
- 1 egg
- 170 grams (2/3 cup) of almond milk or other milk substitute
- 5 grams (1 teaspoon) of olive oil
- Salt and pepper
Place the spinach and herbs in a blender and pulse until finely chopped. Then add flour, egg, almond milk, salt and pepper to the blender and blend until smooth. Let the batter rest for at least 20 minutes.
Heat a skillet over medium heat and add oil. Once the pan is hot (don’t let the oil start smoking), pour some batter into the pan, so that a thin layer is formed. Swirl the pan around to form the batter into a flat and even circle.
Cook for about 1 minute until slightly browned, gently flip and cook the other side for 30 seconds to about one minute. Remove from heat and set aside until ready to serve. Continue with the remaining batter. Enjoy!
These Spinach Crêpes can be made in advance and used throughout the week or saved in the freezer for later.