Spinach Crepe Batter

“This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great and very easy. I included the one hour resting time in the preparation time. Enjoy!”
READY IN:
1hr 20mins
SERVES:
4
YIELD:
12 crepes
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Beat the eggs, then add milk and mix either by hand or in the electric blender. We use a blender because it mixes well and is easy to pour from.
  2. Add the spinach and blend well.
  3. Sift the flour with the salt, pepper and nutmeg and gradually add to the spinach mixture.
  4. Add the oil and blend thoroughly.
  5. Set aside and allow mixture to stand for at least an hour before using. If the batter is too thick, add a little milk and mix.
  6. Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me!
  7. Be adventuresome and stuff these with whatever sounds good with spinach! Try shrimp or chicken or other vegetables.

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