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Rinse the spinach thoroughly in cold water to remove any dirt or grit. Drain and pat dry using a clean towel or salad spinner. It’s important to remove excess moisture so the crepes don’t become watery.
Blend the Base Ingredients
Place the cleaned spinach, 400 ml of milk, and the eggs into a blender. Blend until the spinach is completely broken down and the mixture is smooth and bright green. This will form the base of your batter.
Add the Flour in Stages
Start by adding 100 grams of flour to the blender. Blend again to incorporate. Then add the remaining 100 grams of flour along with the salt and olive oil. Blend once more until smooth. The final batter should be thin and pourable, similar to traditional crepe batter.
Let the Batter Rest (Optional but Recommended)
Let the batter rest for 5–10 minutes. This allows the flour to hydrate and creates smoother, more pliable crepes. If it thickens too much, stir in a little extra milk (a tablespoon at a time).
Cook the Crepes
Heat a dry non-stick or lightly greased crepe pan over medium-high heat. Once hot, pour a small ladle of batter into the pan and quickly swirl to spread it into a thin layer.
Cook for about 1–2 minutes on the first side until set and slightly golden underneath. Flip carefully with a spatula and cook for another 30–60 seconds.
Transfer to a plate and repeat with the remaining batter.
Serve
These spinach crepes can be served warm or at room temperature. Fill them with your choice of savory or even sweet fillings (yes, they’re neutral enough for either). Stack them up for wraps, breakfast rolls, or simply serve folded with cheese and herbs.
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