Spinach Crêpes

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46 likes 18 klips

Crêpes are way simpler to make at home than people (I used to) think. This version is hearty and scrumptious but think of all the possible variations!

i8upFvNMiS Kitchenbowl
Prep Time

30 min

PT30M
Cook Time

30 min

PT30M
Wait Time

6 hr

PT6H PT7H
Spinach Crêpes

Ingredients

Makes 5
5 servings Makes

Instructions

Step 1

Gather and measure out the crêpe ingredients. Place the milk, spinach and salt in a blender and whiz until smooth. Strain the mixture through a fine sieve to remove any bits. Add the remaining crêpe ingredients and whisk until combined and super smooth. {see next video step for consistency}

Gather and measure out the crêpe ingredients. Place the milk, spinach and salt in a blender and whiz until smooth. Strain the mixture through a fine sieve to remove any bits. Add the remaining crêpe ingredients and whisk until combined and super smooth. {see next video step for consistency}

Step 2

Consistency is similar to that of heavy cream. You may want to test-cook a tiny crêpe to confirm if the consistency is right. Add water if too thick.


Step 3

Cover and let the batter rest minimum 6 hrs or overnight in the fridge. This allows the gluten in the flour to relax so you get a smooth crêpe that does not puff up when cooked. Decorative spinach halo is purely optional 😉

Cover and let the batter rest minimum 6 hrs or overnight in the fridge. This allows the gluten in the flour to relax so you get a smooth crêpe that does not puff up when cooked.  Decorative spinach halo is purely optional 😉

Step 4

After the batter has rested and you are ready to cook, brush a bit of oil on a large nonstick pan on medium heat. Oil is only required for the first crêpe.


Step 5

Pour about 1/4C of the batter into the pan and swirl around gently to spread.


Step 6

Cook about 1 to 1.5 min on the first side, flip and cook for 10-20 sec more. You may use a spatula to flip, or your fingers if you are unrefined like me 😁 Set them aside as you make them - you can stack them with no issues. Btw, the stack can be wrapped and frozen, defrosted overnight to use later!


Step 7

Crêpe is ready to be filled! In Paris, my fav combo was ham, Gruyere, mushroom from a crêperie on a street corner. So good! That was BC (before children). Point is, fill them with your fav things: ham, chicken, butternut squash, ricotta, caramelized onions, eggs, etc. Just maybe not all at once 😏

Crêpe is ready to be filled! In Paris, my fav combo was ham, Gruyere, mushroom from a crêperie on a street corner. So good! That was BC (before children). Point is, fill them with your fav things: ham, chicken, butternut squash, ricotta, caramelized onions, eggs, etc. Just maybe not all at once 😏

Step 8

For this one, I used sautéed mushrooms, sautéed spinach and a poached egg on top. Leftover veggies are great as fillings too. Hope you like this version or find another combo you love!

For this one, I used sautéed mushrooms, sautéed spinach and a poached egg on top. Leftover veggies are great as fillings too. Hope you like this version or find another combo you love!

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saltnpepperhere

Homemade food to nourish & indulge 🍃🍧 https://www.instagram.com/saltnpepperhere

Spinach Crêpes

Spinach Crêpes

By saltnpepperhere

Crêpes are way simpler to make at home than people (I used to) think. This version is hearty and scrumptious but think of all the possible variations!

Prep Time

30 min

Cook Time

30 min

Wait Time

6 hr

Ingredients

Makes 5

Instructions

Gather and measure out the crêpe ingredients. Place the milk, spinach and salt in a blender and whiz until smooth. Strain the mixture through a fine sieve to remove any bits. Add the remaining crêpe ingredients and whisk until combined and super smooth. {see next video step for consistency}

Step 1

Gather and measure out the crêpe ingredients. Place the milk, spinach and salt in a blender and whiz until smooth. Strain the mixture through a fine sieve to remove any bits. Add the remaining crêpe ingredients and whisk until combined and super smooth. {see next video step for consistency}

Consistency is similar to that of heavy cream. You may want to test-cook a tiny crêpe to confirm if the consistency is right. Add water if too thick.

Step 2

Consistency is similar to that of heavy cream. You may want to test-cook a tiny crêpe to confirm if the consistency is right. Add water if too thick.

Cover and let the batter rest minimum 6 hrs or overnight in the fridge. This allows the gluten in the flour to relax so you get a smooth crêpe that does not puff up when cooked.  Decorative spinach halo is purely optional 😉

Step 3

Cover and let the batter rest minimum 6 hrs or overnight in the fridge. This allows the gluten in the flour to relax so you get a smooth crêpe that does not puff up when cooked. Decorative spinach halo is purely optional 😉

After the batter has rested and you are ready to cook, brush a bit of oil on a large nonstick pan on medium heat. Oil is only required for the first crêpe.

Step 4

After the batter has rested and you are ready to cook, brush a bit of oil on a large nonstick pan on medium heat. Oil is only required for the first crêpe.

Pour about 1/4C of the batter into the pan and swirl around gently to spread.

Step 5

Pour about 1/4C of the batter into the pan and swirl around gently to spread.

Cook about 1 to 1.5 min on the first side, flip and cook for 10-20 sec more. You may use a spatula to flip, or your fingers if you are unrefined like me 😁 Set them aside as you make them - you can stack them with no issues. Btw, the stack can be wrapped and frozen, defrosted overnight to use later!

Step 6

Cook about 1 to 1.5 min on the first side, flip and cook for 10-20 sec more. You may use a spatula to flip, or your fingers if you are unrefined like me 😁 Set them aside as you make them - you can stack them with no issues. Btw, the stack can be wrapped and frozen, defrosted overnight to use later!

Crêpe is ready to be filled! In Paris, my fav combo was ham, Gruyere, mushroom from a crêperie on a street corner. So good! That was BC (before children). Point is, fill them with your fav things: ham, chicken, butternut squash, ricotta, caramelized onions, eggs, etc. Just maybe not all at once 😏

Step 7

Crêpe is ready to be filled! In Paris, my fav combo was ham, Gruyere, mushroom from a crêperie on a street corner. So good! That was BC (before children). Point is, fill them with your fav things: ham, chicken, butternut squash, ricotta, caramelized onions, eggs, etc. Just maybe not all at once 😏

For this one, I used sautéed mushrooms, sautéed spinach and a poached egg on top. Leftover veggies are great as fillings too. Hope you like this version or find another combo you love!

Step 8

For this one, I used sautéed mushrooms, sautéed spinach and a poached egg on top. Leftover veggies are great as fillings too. Hope you like this version or find another combo you love!

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