|Unbleached flour||1 Cup (16 tbs)|
|Skim milk||3⁄4 Cup (12 tbs)|
|Chopped cooked spinach||1⁄4 Cup (4 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Vegetable cooking spray||1|
Combine first 7 ingredients in container of an electric blender or food processor.
Top with cover,- process until smooth.
Refrigerate batter at least 1 hour.
Coat a 6-inch crepe pan with cooking spray; place over medium heat until just hot, not smoking.
Spoon 2 tablespoons crepe barter into pan; quickly spread barter in all direcrions so barter covers pan.
Cook 1 minute or until lightly browned.
Lift edge of crepe to test for doneness.
Crepe is ready for flipping when it can be shaken loose from pan.
Flip crepe, and cook about 30 seconds on other side.
Place crepes on a rowel to cool.
Stack between layers of wax paper to prevent sticking.
Repeat until all barter is used.