Print — Easy Spinach and Oat Crepes

Made By Emily

Breakfast

Easy Spinach and Oat Crepes

In a blender, combine the water, spinach, rolled oats, eggs, black pepper, and salt.
Blend the mixture until smooth, ensuring there are no spinach leaves left unblended.
Let the batter sit for 30 minutes at room temperature. This allows the oats to hydrate, giving the crepes a better texture.
Heat a non-stick pan over medium heat and lightly brush it with sunflower oil.
Pour a ladleful of the batter into the pan and swirl to spread it out evenly into a thin layer.
Cook the crepe for about 2-3 minutes, or until the edges start to lift and the bottom is golden brown.
Flip the crepe gently with a spatula and cook the other side for an additional 1-2 minutes, until set.
Remove the crepe from the pan and repeat the process with the remaining batter, adding more oil to the pan as needed.
Serve the crepes warm with cheese, sprinkling cheese inside before folding them, or creating a crepe “sandwich.”

If you find the batter too thick, add a splash more water. The consistency should be pourable but not too runny.
Make sure your pan is hot before adding the batter; this helps create those lovely crispy edges.
Experiment with different cheeses such as goat cheese, ricotta, or feta for varied flavors.

Approximate per serving (1 crepe):

Can I make these crepes ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours.

What if I don’t have a blender?
You can use a hand whisk to mix the ingredients, but the texture might not be as smooth.

Can I use frozen spinach?
Absolutely! Just be sure to thaw and squeeze out excess water before blending.

What other fillings can I use?
These crepes are versatile; feel free to fill them with scrambled eggs, ham, or a mix of vegetables.

Enjoy making these delicious Spinach and Oat Crepes—they’re sure to become a beloved staple in your home!