These Healthy Spinach Crepes are a fresh twist on a classic favorite—thin, soft, and bursting with nutrition. Made with a full bunch of fresh spinach, eggs, and just the right amount of flour, these savory green crepes are light yet satisfying. Their beautiful green color and earthy flavor make them perfect for brunch, wraps, or even a fun, healthy meal for kids. Serve them plain, filled, or folded—they’re versatile, delicious, and incredibly easy to make in a blender.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 10–12 crepes
Cuisine: European-Inspired, Healthy Modern Cooking
Ingredients
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150 grams fresh spinach (1 bunch)
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400 ml milk (dairy or plant-based)
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3 large chicken eggs
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200 grams all-purpose flour (added in two parts)
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½ teaspoon salt
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2 tablespoons olive oil
Step-by-Step Cooking Directions
Wash and Prepare the Spinach
Rinse the spinach thoroughly in cold water to remove any dirt or grit. Drain and pat dry using a clean towel or salad spinner. It’s important to remove excess moisture so the crepes don’t become watery.
Blend the Base Ingredients
Place the cleaned spinach, 400 ml of milk, and the eggs into a blender. Blend until the spinach is completely broken down and the mixture is smooth and bright green. This will form the base of your batter.
Add the Flour in Stages
Start by adding 100 grams of flour to the blender. Blend again to incorporate. Then add the remaining 100 grams of flour along with the salt and olive oil. Blend once more until smooth. The final batter should be thin and pourable, similar to traditional crepe batter.
Let the Batter Rest (Optional but Recommended)
Let the batter rest for 5–10 minutes. This allows the flour to hydrate and creates smoother, more pliable crepes. If it thickens too much, stir in a little extra milk (a tablespoon at a time).
Cook the Crepes
Heat a dry non-stick or lightly greased crepe pan over medium-high heat. Once hot, pour a small ladle of batter into the pan and quickly swirl to spread it into a thin layer.
Cook for about 1–2 minutes on the first side until set and slightly golden underneath. Flip carefully with a spatula and cook for another 30–60 seconds.
Transfer to a plate and repeat with the remaining batter.
Serve
These spinach crepes can be served warm or at room temperature. Fill them with your choice of savory or even sweet fillings (yes, they’re neutral enough for either). Stack them up for wraps, breakfast rolls, or simply serve folded with cheese and herbs.
Nutritional Information (per crepe – based on 10 crepes)
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Calories: 120
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Protein: 5g
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Carbohydrates: 13g
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Fat: 5g
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Fiber: 1g
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Sugar: 1g
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Sodium: 160mg
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Vitamin A: 70% DV
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Iron: 10% DV
The Origins and Popularity of the Recipe
Crepes are a staple of French cuisine, but savory green crepes have become popular in health-conscious kitchens around the world. Inspired by clean eating, vegetarian cooking, and seasonal ingredients, spinach crepes offer a modern way to sneak greens into your diet. They’ve become a favorite among families, meal preppers, and anyone looking for colorful, wholesome alternatives to bread or wraps.
Reasons Why You’ll Love the Recipe
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Visually stunning – vibrant green color from real spinach
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Wholesome and nourishing – packed with iron, calcium, and vitamins
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Quick and easy – blended and cooked in under 30 minutes
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Versatile – enjoy them sweet or savory, hot or cold
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Meal prep-friendly – stores well and can be frozen
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Naturally low-calorie and high-fiber
Health Benefits
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Spinach is rich in iron, vitamin K, magnesium, and antioxidants
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Eggs provide high-quality protein and healthy fats
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Olive oil adds heart-healthy monounsaturated fats
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Homemade crepes have fewer preservatives and additives than store-bought wraps
This recipe supports eye health, muscle function, and energy levels while being gentle on digestion.
Serving Suggestions
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Filled with hummus and grilled vegetables – for a light vegan wrap
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Stuffed with scrambled eggs and cheese – perfect for breakfast
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With cream cheese and smoked salmon – elegant brunch option
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Rolled with Greek yogurt and honey – for a savory-sweet twist
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Topped with avocado and sprouts – for a fresh and energizing lunch
Cooking Tips
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Use a hot pan – to prevent sticking and ensure quick cooking
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Thin out thick batter – with a splash of milk for easier spreading
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Wipe the pan with oil as needed – every few crepes to avoid sticking
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Don’t overfill the pan – crepes should be thin and delicate
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Cool crepes flat – before stacking to prevent steaming and sticking
Variations to Try
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Add garlic or herbs – to the batter for extra flavor
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Use whole wheat or oat flour – for added fiber
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Mix in finely grated cheese – for a richer crepe
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Add a pinch of chili flakes or cumin – for a spiced version
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Top with poached egg and tomato salsa – for a complete brunch plate
Conclusion
These Healthy Spinach Crepes are a fun and flavorful way to bring more greens into your day. Their beautiful color, simple ingredients, and endless versatility make them ideal for any meal—breakfast, lunch, or dinner. Whether you fill them with cheese, salad, or sweet spreads, they’re always a hit. Plus, they store beautifully, so you can make a batch and enjoy them all week.
FAQ
1. Can I make the batter ahead of time?
Yes! Store it in the refrigerator for up to 24 hours. Stir before using.
2. Can I freeze these crepes?
Absolutely. Layer between parchment and freeze in a zip-top bag for up to 2 months.
3. What can I use instead of spinach?
Try kale, arugula, or even blended herbs like parsley and basil.
4. Are these gluten-free?
Not as written, but you can substitute with a gluten-free flour blend.
5. Can I make sweet crepes with this batter?
Yes! Despite the spinach, the flavor is neutral enough for sweet fillings.
6. Can I use water instead of milk?
You can, but the crepes will be less rich and soft.
7. Why are my crepes tearing?
The pan may be too cool, or the batter too thick. Adjust heat and consistency.
8. Can I add protein powder?
Yes, just replace a portion of the flour with unflavored or savory protein powder.
9. What kind of pan should I use?
A non-stick skillet or traditional crepe pan works best.
10. How many crepes does this recipe make?
Depending on size, about 10–12 thin crepes.