Easy, Sweet Spinach Crepes
Author: 
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
Ingredients
  • 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
Instructions
  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/