Spinach Crepe Batter Recipe

Ingredients

• 3 eggs
• 1 1/4 cups 1% low-fat milk
• 1/3 cup spinach, finely chopped and packed
• 1 1/4 cups plain flour
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 pinch nutmeg
• 2 tablespoons vegetable oil

Instructions

1. Beat 3 eggs in a bowl, then add 1 1/4 cups of 1% low-fat milk and mix well, either by hand or using an electric blender for a smoother texture. I find the blender just makes pouring so much easier.
2. Add 1/3 cup of finely chopped and packed spinach to the egg and milk mixture, blending again until you achieve a vibrant green color.
3. Sift 1 1/4 cups of plain flour along with 1/2 teaspoon of salt, 1/8 teaspoon of black pepper, and a pinch of nutmeg into a separate bowl. Gradually add the dry mixture to the spinach mixture, stirring as you go to avoid lumps.
4. Incorporate 2 tablespoons of vegetable oil into the batter and blend thoroughly until smooth. Let the mixture rest for at least an hour; the helps develop the flavors and texture. If after resting the batter feels too thick, simply add a splash of milk and mix it in.
5. Heat a nonstick frying pan over medium heat. Pour 1-2 tablespoons of the batter into the center of the pan, tilting it around to spread the batter evenly to the edges. Cook until the top is dry, about a couple of minutes, then flip and cook the other side for around 15 seconds. Don’t fret if the first couple don’t turn out perfectly; they’re just practice rounds.
6. Get creative and fill your crepes with whatever delightful ingredients you have on hand. Shrimp, chicken, or a medley of veggies could pair beautifully with the spinach.