On food

Spinach crepes: two ways!

In my opinion, there’s just nothing better than starting your morning off with a hot plate of crepes! I love any food that’s extremely versastile, with different options of sweet AND savory flavors. Today, I’m going to show you how to make spinach crepes (because eating healthy can be fun) with two different fillings, but first I want you to say I love crepes! You can also say I love really thin pancakes— that is a fair compromise, no?

[If you didn’t get that reference above, I’m not quite sure if you’ve earned this meal yet.]

14068523_10154188472865129_5953470864849875870_o

13987429_10154188473000129_9205216688386689948_o

13913828_10154188472930129_2078769390304124016_o

Okay, let’s start with the batter since we’ll be using the same one for both variations.

Crepe batter:

1 1/2 cup all purpose flour (you can use buckwheat for gluten-free option)
3 large eggs
2 cups milk
1 cup water
1 tbsp coconut oil, melted (additional oil for frying)
1 tsp seasoning salt (optional)
Spinach (use as much as you like- maybe less for beginners. I used a large handful)

Filling #1– chickpea:

1 1/2 tbsp tahini
1 1/2 tbsp olive oil
1/2 lemon, juiced
1 apple, grated
1 cup chickpeas/garbanzo beans, cooked (I used one can, rinsed)
Salt & pepper to taste

Filling #2– mushroom:

1 1/2 tbsp olive oil
5 small mushrooms
3 ounces of feta/ goat cheese
Parsley, garlic powder, salt and pepper to taste

Instructions:

Place all batter ingredients inside blender and blend until smooth and green. Refrigerate batter for 30 minutes.
Heat medium pan on medium heat. Add tsp of coconut oil on pan and when melted, add about 1/3 cup of the batter. Tilt pan to evenly distribute batter. Fry until the really thin pancakes are golden on each side (or just until they’re easy to flip– takes about one minute). Set cooked crepes aside to cool off.
Preparing the filling (#1): Mix tahini, oil and lemon juice together in mixing bowl. Add grated apple, salt and pepper and stir. Add chickpeas and stir WITH HAND just to evenly coat the beans, NOT to mush.
Preparing the filling (#2): Heat oil on skillet on medium-high heat. Add mushrooms and cook until they brown (about 10 minutes for me). Add in chosen seasonings– cook additional one minute. Reduce heat to medium and add desired cheese. Stir until melted.
Add dollop of whichever filling in the center of each crepe. Fold crepe over filling and ENJOY!

14047183_10154188755800129_5802488703979459823_o

My husband likes version #2 best. For me– #1 all the way! Let me know which you like most and if you have any different ideas of your own, throw them my way! Happy eating!

Xoxo,

Nando

 

 

Advertisements

One thought on “Spinach crepes: two ways!

  1. Good for you punkin for eating healthy. But give me: eggs, toast, bacon or sausage and of course another option would be French toast 😘 Enjoy reading your thoughts

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s