Bright & Tender Spinach Crepes
Beautifully bright, vibrant, and naturally green spinach crepes.
Nutrition per 100g
Ingredients
- 500ml Whole milk
- 3piece Eggs
- 220g All-purpose flour
- 100g Baby spinach, rinsed, patted dry
- 20ml Vegetable oil
- 2g Salt
Method
Rinse the spinach thoroughly under cold water and pat dry.
Combine milk, eggs and spinach in a food processor, or blend with an immersion blender, until smooth and uniform. Then add the all-purpose flour and salt and blend again until fully combined. Stir in vegetable oil in the end.
Strain the batter through a fine sieve for a smoother texture and brighter green color.
Rest the batter for about 20 minutes to thicken.The mixture should be smooth with heavy cream-like consistency.
Preheat the skillet over medium heat. Lightly spray with oil (optional if using a non-stick pan).
Using a ladle, pour the batter into the center of the skillet and immediately swirl it so the batter spreads evenly into a thin layer across the bottom.
Cook for about 30 seconds, until the top is set but still slightly moist with no dry edges. Flip and cook for another 20-30 seconds.
Transfer to a plate and repeat with the remaining batter until a full stack is formed.
Serve with your favorite fillings, from hearty meat and vegetable combinations to light spreads or savory sauces.
Storage
At room temperature: up to 2 hours, or refrigerate it for longer storage.
In the refrigerator: Once cooled, store crepes in a resealable bag or an airtight container for up to 3 days.
You can also refrigerate the crepe batter, tightly covered with a lid or plastic wrap, for up to 24 hours. Before cooking, stir well to restore a smooth consistency.
To reheat, keep a stack of crepes in a skillet over low-medium heat, covered with a lid, flipping halfway through and if needed, rearrange the crepes within the stack for even heating.
In the Freezer: Divide into stacks or portions depending on quantity, and store in a freezer bag or airtight container for up to 2 months.
Thaw overnight in the fridge for the best texture, or reheat directly from frozen over very low heat until warmed through.
Notes
If using mature spinach, which can sometimes have a slightly bitter taste, a quick blanching step of about 30 seconds can help soften the flavor. Also, trimming off the stems is recommended beforehand.
Since flour absorption can vary, check the consistency before cooking; if the mixture feels more heavy to spread, add a splash of milk to keep it light and pourable.
Vegetable oil in the batter makes the crepes elastic and tender, helping them stay soft longer. But, it's optional to use, without oil, they turn lighter, slightly firmer with a clean, neutral flavor.
FAQ
Do I need to strain spinach crepe batter?
It’s completely optional. Straining the batter will give you a perfectly uniform green color and a silky-smooth texture. If you prefer a more rustic look with tiny spinach flecks throughout the crêpe, you can skip this step. Either way, it will turn out great!
Why did my spinach crepes turn brown?
If your spinach crepes didn’t turn out bright green, it is likely because the heat was too high or they were cooked for too long, causing the spinach turn khaki or brownish shade.
Frozen spinach can also give a duller green, freezing damages the leaf structure and the green pigment breaks down more easily once thawed and exposed to air and heat.
If the batter is left in the fridge overnight, the color may become slightly muted or olive-toned — this is a natural reaction between spinach pigments and air over time.
To keep the color as bright as possible, use fresh baby spinach, cook over medium heat, and flip the crepes as soon as they begin to set.
Can I make the crepe batter the night before?
Yes, you can make the spinach crepe batter the night before. The mixture can rest in the refrigerator for up to a day, you can prepare it whenever it is convenient for you. Simply stir the batter well once you take it out, and cook them directly from cold—there is no need to bring it up to room temperature. However, keep in mind that the color might turn to an olive-green shade over time due to oxidation, so there is nothing to worry about, the batter is perfectly good to use.
