These spinach crepes are bright green colored for a fun breakfast treat. They can be made savory or sweet and customized with fillings of choice!

Spinach crepes filled with yogurt and strawberries.

This post may contain affiliate links. If you shop with one of our links we may earn small a commission.

Spinach adds such a fun, vibrant color to foods. These crepes will definitely have you stopping and staring at their bright color, but they taste just like normal crepes! You can make them savory by omitting the maple syrup and replacing it with a tiny bit of salt. Fill them with your little one’s favorite items for a breakfast treat they’re sure to love!

WHAT YOU’LL NEED

Here is what you’ll need to make these spinach crepes:

Ingredients to make spinach crepes.
  • Spinach: The main ingredient for that vibrant green color. Spinach adds great nutrients and vitamins.
  • Flour: I used all-purpose flour in this recipe, but you may replace it with a different type of flour.
  • Milk: I used whole milk, but dairy-free alternatives work as well.
  • Water: To help thin out the crepe batter.
  • Egg: Used as a binder to help hold the crepes together.
  • Butter: For added fat, and flavor, and to help prevent the crepes from sticking to the pan.
  • Maple Syrup: For added sweetness. Omit if you are using savory fillings.

PROCESS

  1. Blend all of the ingredients together until smooth. Refrigerate the batter for at least 30 minutes. If you don’t have time, you can use the batter right away, but refrigerating crepe batter for some time is what helps the crepes obtain a better texture!
  2. Melt some butter on a pan on medium heat and use a brush to spread it on the pan. Pour a small amount of crepe batter into the pan and quickly tilt and rotate the pan to spread the batter evenly. I used an 8-inch pan and spread about 1/4 cup of batter.
  3. Cook the crepes until the edges start to slightly brown and lift up away from the pan. Flip over and cook for about 30 seconds on the other side. Stack the crepes on top of each other so that they do not dry out as you make the rest.
  4. Fill the crepes with your favorite fillings, fold them over, and serve!
Steps to make spinach crepes.

STORAGE INSTRUCTIONS

Let the stacked crepes completely cool and wrap them in foil or plastic wrap. Store them in the fridge for up to 3 days. To freeze, store in a freezer-safe Ziploc bag with parchment paper lined between them for up to 2 months. Placing a sheet of parchment paper between each crepe ensures that they do not stick together since they are so thin. You may reheat them on low heat in a pan until warmed through.

Spinach crepes filled with peanut butter and banana.

SUBSTITUTIONS

  • Milk: You may replace the whole milk with a dairy-free alternative like oat milk or coconut milk.
  • Flour: You may replace the all-purpose flour with whole wheat flour.
  • Butter: The butter may be replaced with equal parts coconut oil.

SWEET CREPE FILLING COMBOS:

  • Peanut Butter & Banana
  • Blueberries & Cream Cheese
  • Nutella & Strawberries
  • Sunbutter & Jelly
  • Whipped Cream & Strawberries
  • Yogurt & Peaches
Spinach crepes filled with yogurt and strawberries.

RECIPE NOTES

  • It’s ok if your first crepe doesn’t come out well! This happens often as you get the hang of the pan tilt and heat. Once you get the hang of it, the next few will come out well and you’ll be a pro!
  • Once the top of the crepe starts to look dry and the edges start to lift up away from the pan, it is time to flip over the crepe.
  • I like to make crepes in an 8-inch pan. I find that this size is easiest to flip, but feel free to use what you have on hand!
  • If you are using savory fillings, omit the maple syrup and replace it with 1/4 teaspoon of salt.
  • I love using this nutribullet blender to blend the ingredients into a smooth batter!

Here are some other spinach recipes you may like!

Spinach crepes filled with yogurt and strawberries.

Spinach Crepes

These spinach crepes are bright green colored for a fun breakfast treat. They can be made savory or sweet and customized with fillings of choice!
5 from 4 votes
Print Pin Rate
Course: Breakfast
Cuisine: French
Keyword: crepe, spinach
Prep Time: 5 minutes
Cook Time: 5 minutes
Resting Time: 30 minutes
Total Time: 40 minutes
Servings: 8 crepes

Ingredients 

  • ½ cup milk
  • 2 tbsp water
  • 1 tbsp melted butter
  • 1 egg
  • 1 tbsp maple syrup
  • ½ cup all-purpose flour
  • ½ cup spinach, packed (about 1 handful)

Instructions

  • Blend all of the ingredients together until smooth. Refrigerate the batter for at least 30 minutes. If you don't have time, you can use the batter right away, but refrigerating crepe batter for some time is what helps the crepes obtain a better texture!
  • Melt some butter on a pan on medium heat and use a brush to spread it on the pan. Pour a small amount of crepe batter into the pan and quickly tilt and rotate the pan to spread the batter evenly. I used an 8-inch pan and spread about 1/4 cup of batter.
  • Cook the crepes until the edges start to slightly brown and lift up away from the pan. Flip over and cook for about 30 seconds on the other side. Stack the crepes on top of each other so that they do not dry out as you make the rest.
  • Fill the crepes with your favorite fillings, fold them over, and serve!

Notes

  • It’s ok if your first crepe doesn’t come out well! This happens often as you get the hang of the pan tilt and heat. Once you get the hang of it, the next few will come out well and you’ll be a pro!
  • Once the top of the crepe starts to look dry and the edges start to lift up away from the pan, it is time to flip over the crepe.
  • I like to make crepes in an 8-inch pan. I find that this size is easiest to flip, but feel free to use what you have on hand!
  • If you are using savory fillings, omit the maple syrup and replace it with 1/4 teaspoon of salt.
  • I love using this nutribullet blender to blend the ingredients into a smooth batter!

Nutrition

Nutrition Facts
Spinach Crepes
Amount per Serving
Calories
65.18
% Daily Value*
Fat
 
2.51
g
4
%
Saturated Fat
 
1.37
g
9
%
Trans Fat
 
0.06
g
Polyunsaturated Fat
 
0.21
g
Monounsaturated Fat
 
0.68
g
Cholesterol
 
26.05
mg
9
%
Sodium
 
26.91
mg
1
%
Potassium
 
55.33
mg
2
%
Carbohydrates
 
8.47
g
3
%
Fiber
 
0.25
g
1
%
Sugar
 
2.28
g
3
%
Protein
 
2.07
g
4
%
Vitamin A
 
273.96
IU
5
%
Vitamin C
 
0.53
mg
1
%
Calcium
 
28.12
mg
3
%
Iron
 
0.51
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
TRIED THIS RECIPE?Rate in the comments below or tag @feedingtinybellies on Instagram!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating