Your favourite breakfast just had a greenover. These delicate and vibrant crepes are my kid's most requested breakfast.
Course Breakfast & Brunch
Cuisine French
Essential Ingredient spinach
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 16crepes
Calories 300kcal
Author Aimee
Ingredients
1/2cupunsalted buttermelted, divided
3cupsbaby spinachpacked
3medium eggs
1cupall-purpose flour
1 1/2cupsmilk
1/2teaspoonsea salt
1teaspoonvanilla
Instructions
Heat 1 tablespoon of the butter in a saute pan until bubbly. Add spinach all at once and sauté, stirring continually, for about 2 minutes. Remove from heat and cool slightly.
Crack the eggs into a blender and pulse a few times. Add the warm spinach and blend until smooth.
Add the flour and blend again. Stop the blender, remove the lid and scrape down the sides.
Add milk, 3 Tablespoons melted butter, salt and vanilla to the crepe batter. Blend until smooth. Blend an additional minute. Place the blender jug in the refrigerator and chill the batter overnight.
In the morning, blend the batter one more time as it will have separated overnight. Preheat a 8 or 10-inch non-stick pan over medium heat.
Brush pan with melted butter and pour a scant 1/4-cup of batter into the centre. Immediately lift the pan and tilt in a circular motion so the batter coats the pan in a circle. Cook for about a minute, or until the edges are light golden.
Slip a flexible spatula under the crepe and flip it with a delicate hand. Cook for an additional 30 seconds, then remove and fold into four.