Spinach Crepes


Spinach crepes? You heard it right! Not only is it a great opportunity to have fun in the kitchen but it’s also an easy way to add some healthy greens into your meal. The concept is pretty simple: take spinach, add it to your favorite crepes/pancakes recipe, voila! End of this post. Just kidding:)

I will share the full recipe that I used to make those below. First off, spinach is a perfect green for this because it has very mild flavor on its own which totally disappears when mixed with other things in the recipe and you get to enjoy your favorite sweet breakfast with some extra benefits. Spinach is low in fat and even lower in cholesterol, it’s high in niacin and zinc, as well as protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese, the bottom line – it’s great for you.




In this recipe I will be using oat flour instead of wheat flour which does make the crepes a little bit more heavy, so if you like those very thing paper-like crepes, this recipe is not for you, but you got the idea how to make them green, right?  I personally prefer thicker crepes and using oats instead of flour makes me feel like I’m eating something actually healthy, it’s practically oatmeal. I also try to avoid processed sugar and all that so to sweeten the crepes I will be using banana, I love banana pancakes! So does my family, and yes, this recipe is totally kid approved;)


Oat Spinach Crepes


– 1 cup oat flour

– 2,5 cups milk of your choice (I used soy) + 0,5 cup hot water

– 1 banana

– 2 eggs

– 1 cup spinach, loosely packed

– 2 Tbsp oil (I used coconut)

– 1/4 tsp baking soda

– dash of salt


1. Mix everything in a blender till smooth. Add more liquids if necessary, the thinner is the batter, the thinner crepes will be (keep in mind that then thinner they are, the more difficult it is to flip them).

2. Heat the pan until hot, spray with oil (I used coconut), pour batter into the pan and swirl until the bottom is covered, you might need couple of tries to figure out how much batter you need per pancake. I used 11 inch pan and about 1/2 cups per pancake.

3. Fry until the sides and middle are set (2-3 minutes), flip, give it 1-2 more minutes. Set aside in a warm place while you are making more. Continue until you are done with the batter.

4. Serve with your favorite toppings. I like greek yogurt and maple syrup combo. Enjoy!

Let me know how you like it if you tried. Also, feel free to share your favorite crepe recipe, I’d be curious to try it!