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Spinach Crepe Batter

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  Eggs 3
  Milk 1 1⁄4 Cup (20 tbs)
  Spinach 1⁄4 Cup (4 tbs), pureed
  Plain flour 1 1⁄4 Cup (20 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Nutmeg 1 Pinch
  Vegetable oil 2 Tablespoon

Beat the eggs, then add to the milk and either beat by hand or whirl in an electric blender.
Add the pureed spinach and blend well.
Sift the flour with the salt, pepper and nutmeg and gradually add to the spinach mixture.
Add the vegetable oil and beat well.
If mixing by hand, pour the batter through a sieve.
Set aside for at least one hour.
Stir and if too thick, add a little milk and mix well.
Pour one or two tablespoons of the batter (depending on the size of the pan) in the center of a hot, lightly oiled frypan.
Tilt the pan to spread the batter and cook until the top is dry.
Turn and cook on the other side for about 15 seconds.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1347 Calories from Fat 507

% Daily Value*

Total Fat 57 g87.9%

Saturated Fat 14.7 g73.7%

Trans Fat 0 g

Cholesterol 662.7 mg220.9%

Sodium 1299.4 mg54.1%

Total Carbohydrates 168 g56.2%

Dietary Fiber 5.5 g21.9%

Sugars 16.5 g

Protein 40 g79.3%

Vitamin A 35.4% Vitamin C 4.6%

Calcium 43.8% Iron 24.7%

*Based on a 2000 Calorie diet

Spinach Crepe Batter Recipe