This beautiful crepe is full of spinach and it could be perfect for all kinds of wraps with different fillings, because it has a very nice and soft texture. I recommend you to have these crepes with fried eggs for a perfect breakfast. Scrambled Egg Breakfast Crepes with Spinach Sauce - The
Prepare the ingredients, Wash the spinach leaves.
Mix the washed spinach leaves, flour, eggs, milk and butter in a blender. You can also mix everything by hand and add the chopped spinach to the mixture.
Sprinkle a pinch of salt and pepper to your batter. Grease a non stick pan with butter and put in on the heat.
Pour one ladle of the batter into the pan and wait to see small bubbles on your crepe and the edges turning gold, now its time to turn your crepe so the other side is fried too.
Crepes are made this easy, you can serve them with mushrooms, chickens or fried eggs and onions and vegetables just like the way I served mine.
Tips and tricks
- Make sure your use a non stick pan and let it become hot enough before you fry your crepes, otherwise your crepes will stick to the pan. It is possible that your first two crepes stick to the pan but they won't stick after your pan reaches the right temperature.
Background & History
The traditional crepe story goes back to 13th century France, and it has changed and developed throughout centuries. The best crepe versions are the ones with vegetables inside. I tried spinach crepe this time and I think it was perfect.