Hey Friends! How’s it goin?
St. Patty’s day is coming up but this year I won’t be taking part in all the drunken revelry. I have a midterm the next morning and midterms are a lot easier when you’re not hungover. But, I didn’t want to NOT do something to celebrate which is where these Gluten Free Spinach Crepes come in.
Some of you may know that I’m not a huge fan of making regular pancakes. Flipping pancakes has never been my strong suit and I’m lucky if I don’t burn half the batch before I start to get it right. So, pancake loaves have kind of become my go to when I’m in need of a fancy breakfast.
They’re easy to make. No flipping. Less chance of burning. Less active cooking time. Basically all the benefits of a fluffy stack of pancakes without all the work. The only downside? You have to wait 50 minutes for it to bake. And then another 10 to cool before slicing. Not cool.
Anyway, when I was trying to decide what green thing to make in honour of St. Patrick’s Day, I thought of a green pancake loaf. But, I decided to give something new a chance. Yes, I love making pancakes loaves- they’ve never failed me yet. But, that doesn’t mean I should give up on all the other breakfast foods out there.
I’m not usually a crepe person – unless it involves Nutella, bananas and strawberries – none of which I actually had in the house. But I made them anyway. Why? Well, I have a new french roommate this semester and she made crepes a couple weeks ago. Unfortunately, they weren’t dairy free so I couldn’t join the feast. I haven’t been able to get crepes out of my mind since, so I decided to take the plunge and attempt them.
I was actually so surprised that I managed to make these spinach crepes without any issues. In fact, the hardest thing was waiting for the batter to set before I could use it. Once I got started, I didn’t burn a single one. Each one of these dairy and gluten free spinach crepes was thin, light, slightly sweet and filled with nutritious spinach. It’s no green eggs and ham, but it’ll do for this St. Patty’s.
- 2 large eggs
- 1 cup almond milk
- ½ cup buckwheat flour
- 1 cup spinach, loosely packed
- 1½ tbsp coconut oil, melted
- ½ tbsp maple syrup
- Place all ingredients into a blender and blend until smooth and bubbles form on top
- Let the batter sit for at least 30 minutes (or up to a day) in the refrigerator for it to settle and stir/whisk before using
- Heat a small non stick skillet over medium heat and lightly coat with coconut milk
- Pour ¼ cup of batter into the pan and swirl until the bottom is completely covered
- Cook until the edges of the crepe begin to form a lattice and the middle sets (about 2-3 minutes)
- Loosen the edges of the crepe with a rubber spatula and flip quickly but gently
- Cook on other side for 1-2 more minutes
- Continue until batter is done and enjoy with favourite toppings
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What about you?
What are you doing for St. Patrick’s Day this year? Are you a fan of crepes? Or do you prefer pancakes & pancake loaves?
Share in the comments below!
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