Spinach crêpes

Spinach crêpes

Serves 4-6

100g spinach leaves

10g fresh parsley or basil

100g plain flour

20g wholemeal flour

3 eggs

500g milk (or dairy-free alternative of your choice)

½ tsp salt

½ tsp black pepper

Vegetable oil, for frying

Suggested fillings:

Avocado, sliced

Cherry tomatoes, quartered

Purple sprouting broccoli, steamed

Kale, steamed

Sugar snaps, steamed


Feta, crumbled

  1. Place the spinach and herbs in a blender and pulse until finely chopped.
  2. Add the flour, eggs, milk, salt and black pepper to the blender and whizz to form a smooth batter. Set aside and allow to rest for at least 20 minutes.
  3. Heat a pan over a medium heat and add two teaspoons of oil. Once the pan is hot (don’t let the oil start smoking), pour a ladleful of batter into the pan. Swirl the pan around to form the batter into a flat, even circle. Cook for one minute until slightly browned, the gently flip over and cook the other side for 40-50 seconds. Remove from the heat and cover with a clean tea towel until ready to serve.
  4. Continue with the remaining batter, adding more oil as necessary.
  5. Serve with your favourite fillings. Make healthy greens the star of the show with these quick midweek meals

Per serving (before fillings): 197kcals, 9.8g fat (3.2g saturated), 19.5g carbs (4.7g sugars), 8.1g protein, 1.2g fibre, 0.272g sodium x