Spinach Crepes

5 from 6 votes

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!

Prep Time5

Cook Time5

Resting Time30

Total Time40

Course: Breakfast

Cuisine: French

Servings: crepes

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!

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!