I’m currently nestling in spinach-ville. Yes glowing skin! Yes detoxifier. I got inspired to try this recipe while reading one of my favourite blogs Green Kitchen Stories. I of course added my own twist to the recipe, you’re going to love this because these crepes are light and flavourful without being overpowering. They really pair well with a sweet syrup or you could have them with a savoury sauce. Check out the recipe for all the ways I ate them.
You’re welcome to add own twist to the recipe and let me know how it works for you.
1 cup wholemeal flour
1/2 cup oat flour
1/4 cup flax seed
1 tbsp chia seeds
3 large eggs
2 cups soy milk
1 cup water
1 tbsp melted coconut oil (more for frying)
a pinch of sea salt
2 handful fresh spinach
Blend all the ingredients in a food processor until all the ingredients until you get a smooth consistency. Heat a non-stick pan, lightly spritz with coconut oil. Cook about 1/4 cup per crepe. Serve hot with toppings of your choice.
Make crepes, freeze and reheat for a quick and delicious meal. Keeps up to a month.
Plum compote and dates or
Peanut butter and a drizzle of honey or
Stir-fry peppers, onions and mushroom