Super Green Savory Spinach Crepes (Thin Pancakes, Vegan)

Savory green spinach crepes with basil, parsley & herbs. Super easy and made within 10 minutes.

Course Appetizer, Breakfast

Cuisine Vegan

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 261kcal

Add milk to your blender. Then add the rest of your ingredients.
Blend until smooth.
Grease your pan with oil. Warm it up until hot.
Add approx. ¼ cup of batter to your pan. Swirl it around immediately.
Cook until the edges start to fold up and the crepe is easy to flip. If it's not easy to flip, it's not ready yet.
Then flip and cook for another minute on the other side.
Repeat until no batter is left.
Serve with your favourite vegetables or other toppings.

I tested this recipe using grams/ml measurements. They are FAR more exact than cups and will bring better results.
Both grams & cups measurements are available - simply click on US Cups or Metric under the ingredient list.
Tip 1: Stir the batter before adding each crepe to the pan.
Tip 2: Keep them warm by placing a lid or a large plate on top.
Tip 3: Don't worry if you mess up the first one. You'll get the hang of it
To prepare ahead - make the batter the night before, store it in an airtight container in the fridge & cook the crepes the next morning.
To store - Stack the crepes & place them in an airtight container. Keep in the fridge for up to 3 days.
To freeze - Let cool, then stack & freeze in an airtight container. Keeps for about 1 month.