Spinach Crepes

To make spinach crepes from scratch, blend together 1 cup of all-purpose flour, 2 eggs, 1.5 cups of milk, 0.25 tsp of salt, 1 tbsp of vegetable oil or melted butter, 1 cup of fresh spinach, and 0.25 cup of coriander until smooth. Let the batter rest for 15 minutes before cooking in a lightly greased non-stick pan.

Yes, you can make gluten-free spinach crepes by substituting the all-purpose flour with a gluten-free flour blend. Just ensure that the blend you choose is suitable for making crepes, as some may require additional binding agents.

Spinach crepes are versatile and can be filled with a variety of ingredients. For savory options, consider using a Spanish omelette, sautéed mushrooms, or ricotta cheese. For sweet fillings, try fresh fruits, yogurt, or a drizzle of honey.

To store leftover spinach crepes, let them cool completely, then stack them with parchment paper in between each crepe to prevent sticking. Place them in an airtight container and refrigerate for up to 3 days. You can also freeze them for longer storage.

For a complete meal, pair spinach crepes with a side salad, grilled vegetables, or a protein like chicken or tofu. You can also serve them with a dipping sauce or a light dressing to enhance the flavors.