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Green Spinach,Basil Crêpes

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2 handfuls handful Spinach Spinach
350 ml ml Milk Milk
3 pieces piece Eggs Egg
(at room temperature)
1 tbsp tbsp Coconut Oil Coconut Oil
(melted, plus more to grease the frying pan)
1 handfuls handful Basil Basil
130 g g Flour Flour
1 pinches pinch Salt Salt

Green Spinach & Basil Crêpes

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10 min


Looking for a way to encourage your family to eat their greens? Packed with spinach & basil, these vibrantly green pancakes will be loved by children & adults alike!

Makes around 8-10crêpes

  1. Blend all of the ingredients until very smooth, green & frothy.
  2. Refrigerate the batter for at least 2 hours then stir well.
  3. Heat a non-stick frying pan and grease lightly with a little oil or more coconut oil.
  4. Once the frying pan is hot, make each pancake by ladling around 2 tablespoons of the batter into the pan, quickly swirling the mixture all around the edges of the frying pan to make a largecrêpe. Cook over a medium heat & flip each pancake after a minute or so of cooking, or when the batter has set & the underside is starting to turn lightly golden. Flip it over carefully & cook for another minute or so and then transfer to a plate to keep warm in the oven. Repeat for the rest of the pancakes.
  5. Serve the pancakes with sliced tomato, Lovilio mozzarella & more fresh basil.