Easy, Sweet Spinach Crepes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
These dairy and gluten free spinach crepes are thin, light, slightly sweet and filled with nutritious spinach. Plus, they're easy to make. Perfect for St. Patrick's Day breakfast or brunch
  • 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
  1. Place all ingredients into a blender and blend until smooth and bubbles form on top
  2. 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
  3. Heat a small non stick skillet over medium heat and lightly coat with coconut milk
  4. Pour ¼ cup of batter into the pan and swirl until the bottom is completely covered
  5. Cook until the edges of the crepe begin to form a lattice and the middle sets (about 2-3 minutes)
  6. Loosen the edges of the crepe with a rubber spatula and flip quickly but gently
  7. Cook on other side for 1-2 more minutes
  8. Continue until batter is done and enjoy with favourite toppings
Recipe by Diary of an ExSloth at https://www.exsloth.com/spinach-crepes-gluten-free/