Vibrant Emerald Spinach Crêpes

Ready to brighten up the family table? It’s so much fun to prepare these gorgeously green spinach crêpes, and a brilliant way to get more healthy greens into everyone’s diet! The pop of unexpected, all-natural color often makes even picky eaters curious. Because they’re savory, they are the perfect starting point for all sorts of tasty fillings. This easy-to-follow guide walks through the whole process, making it simple and stress-free for busy parents and first-time cooks to whip up a beautiful batch.

What’s Needed for This Recipe

For these beautifully green crêpes, a few simple, fresh ingredients and standard kitchen tools are all that’s required.

Halal Ingredients List

• 🥬 1 cup (about 28g) fresh baby spinach, packed
• 🥛 ¾ cup (180ml) halal-certified whole milk
• 💧 ¾ cup (180ml) water
• 🥚 2 large eggs
• 🥣 1 cup (125g) all-purpose flour
• 🧂 ½ teaspoon salt
• 🧈 2 tablespoons halal-certified unsalted butter, melted, plus more for the pan

Kitchen Equipment List

• 🌪️ Blender
• 🥣 Large mixing bowl
• 🕸️ Fine-mesh sieve
• ✨ Whisk
• 🍳 8 to 10-inch non-stick skillet or crêpe pan
• 🥄 Ladle
• 🔪 Spatula (a thin, flexible one works best)

A Step-by-Step Guide to Perfect Spinach Crêpes

Following these steps with care will lead to the lovely, porous, and evenly green crêpes presented on the white plate.

1. Prepare the Liquid Base

The secret to the crêpes’ uniform emerald color is a perfectly smooth batter.

1. Begin by placing the fresh baby spinach, milk, water, and eggs into the carafe of a blender.
2. Secure the lid and blend on high speed for about 1 to 2 minutes. Continue blending until the spinach is completely pulverized and the mixture is a bright, consistent green with absolutely no visible leafy bits. This step is crucial for achieving that flawless color.

2. Combine the Batter

With the green liquid base ready, it’s time to assemble the rest of the batter.

3. Place a fine-mesh sieve over the large mixing bowl. Add the all-purpose flour and salt to the sieve. Gently tap the side of the sieve to sift the dry ingredients into the bowl. Sifting is a simple technique that removes any lumps from the flour, which is a key step for a silky-smooth final batter.
4. Pour about half of the green liquid mixture into the bowl with the sifted flour. Use a whisk to gently mix them together until a thick, smooth paste forms. Starting with less liquid prevents lumps from forming.
5. Gradually pour in the remaining green liquid while continuing to whisk. Keep whisking until the batter is completely combined and has the consistency of heavy cream—thin enough to pour easily but not watery.
6. Finally, pour in the 2 tablespoons of melted butter and whisk it into the batter until fully incorporated.

3. Let the Batter Rest

7. Cover the bowl with a clean cloth or plastic wrap and let the batter rest at room temperature for at least 30 minutes, or in the refrigerator for up to an hour. Do not skip this step! Resting allows the gluten in the flour to relax and the flour granules to fully absorb the liquid. This results in the wonderfully tender and delicate crêpe texture visible in the image, rather than a tough or rubbery one.

4. Cook the Crêpes

Now for the fun part! Cooking crêpes is about a little rhythm and heat management.

8. Place the non-stick skillet over medium heat. Let it get properly hot. A drop of water should sizzle and evaporate instantly. Add a very small amount of butter and swirl to coat the bottom of the pan lightly.
9. Give the rested batter a quick stir, as it may have settled. Pour one ladleful of batter (about ¼ cup) into the center of the hot pan. Immediately lift the pan off the heat and tilt and swirl it in a circular motion. This motion spreads the batter out into a thin, even circle.
10. Place the pan back on the heat and let the crêpe cook for about 60-90 seconds. Bubbles will form on the surface, and the edges will begin to look dry and start to lift away from the pan. This indicates it’s ready to be flipped. The surface of the crêpe will develop the signature porous texture.
11. Gently slide a spatula under the edge of the crêpe and carefully flip it over. Cook the other side for just 30 seconds more. It doesn’t need to brown on the second side.
12. Slide the finished crêpe from the pan onto a plate. Repeat the process with the remaining batter, adding a tiny bit more butter to the pan as needed between crêpes. There’s no need to worry if the first one doesn’t turn out perfectly—it often helps season the pan for the rest!

5. Fold and Serve

13. For the beautiful presentation shown, take a single crêpe and fold it in half, then fold it in half again to form a triangle or a fan shape. Stack the folded crêpes on a clean white plate.

These spinach crêpes are now ready to be enjoyed by the whole family! Their mild, savory flavor makes them wonderfully versatile. For a kid-friendly version, try filling them with melted cheese, halal-certified turkey slices, or a simple herbed cream cheese. Watch them disappear from the plate and don’t hesitate to share how your family enjoyed this fun and healthy meal!