With a delicious spinach and quinoa flour base, you can create healthy, gluten-free, high-protein spinach crepes. Complete the protein crepe with your choice of toppings for a light and healthy breakfast/brunch or wholesome lunch!
When it comes to pancakes and crepes, we all know that I’m a little obsessed, whether it’s light and fluffy thick Japanese Pancakes, a tall pancake cake, mini pancake cereal, or these delicious high-protein spinach crepes – for those days when you want style and substance.
These green crepes not only look spectacular, but they’re filled with high-protein quinoa flour, and nutrient-dense spinach for a health boost too. Once prepared, top the protein crepes with your choice of healthy toppings for a healthy, high-protein breakfast/brunch, or main meal.
For me personally, there’s nothing better than serving these spinach crepes “fully loaded” as a nutrient-dense lunch. I love to top mine with plenty of veggies like tomatoes, avocado, sauteed mushrooms, and a fried, poached, or boiled egg. Sprinkle with a little red pepper flakes and enjoy! However, these spinach crepes truly are versatile, as the toppings are entirely up to you!
Not only are these quinoa flour crepes packed with protein, but they’re also naturally gluten-free, too. AND prepping these spinach crepes takes just minutes – pop everything in a blender, pan-fry, and voila!
The Ingredients
- Spinach – I tend to use baby spinach, though you can use any spinach.
- Quinoa flour – not only is this gluten-free, but quinoa flour crepes are the key to a high-protein pancake dish. You could also try this with buckwheat flour.
- Salt – just a dash, for flavor.
- Milk – for a dairy-free option, feel free to use your favorite plant-based milk of choice. I like to use almond milk or oat milk.
- Eggs – any free-range medium eggs will work. I have yet to try these spinach crepes with a vegan alternative.
- Honey – technically optional, but I like adding a tiny amount of sweet alongside the salt – especially if you want to serve these with sweet toppings. Feel free to swap this out for your sweetener of choice, such as maple, agave, etc.
- Butter – or your favorite neutral oil, to cook the pancakes. I’ll often use Extra Virgin Coconut Oil if I don’t want to use butter.
The Toppings
How you plan on topping these spinach crepes is up to you. I served mine fully-loaded as vegetable crepes – with toppings including avocado, tomatoes (or sun-dried tomatoes), tender-stem broccoli, mushrooms, kale, and a poached egg. However, there are plenty of other toppings you could choose from.
Other veg: the sky is the limit – I love to swap out what I use depending on what I have available, what’s in the fridge, and what ‘leftovers’ I have. Seasonal options are always delicious!
Cheese: spread over a layer of cream cheese, crumble over feta or goat cheese, or sprinkle with your favorite meltable cheese, etc. For a dairy-free version, you could use nutritional yeast or a cheese alternative such as this Simple Herby Vegan Feta Cheese or Smoky Vegan Cheddar Cheese.
Protein: for additional protein, feel free to add something like marinated tofu, or high-protein options including chickpeas, or a sprinkle of omega seeds/nuts, or my 5-Seed DIY Vegan Protein Blend.
Spice: for a little heat, add chopped chilies or sprinkle with Chili Flakes or a little Chili Oil.
Sweet: if you want to go for it, you can always serve these protein crepes with sweet toppings like Greek yogurt with maple syrup and berries or ice-cream. If you’re going to give it a try, then you may like this Yogurt, Lavender, And Blackberry Ice Cream or Simple Vanilla Ice-cream In A Bag.
How To Make Spinach Crepes
One of the best things about crepes (on top of their flavor and general awesomeness) is how simple they are to make. All that’s needed are just a few simple steps to make this green protein crepe recipe.
Step 1. Add all the ingredients, except for the butter, into a blender/processor and process till silky smooth (alternatively, use a hand blender). You should have a smooth, thin batter.
Step 2. Let the batter rest for 10-15 minutes for the best consistency.
Step 3. Heat an 8″ (20cm) pan over medium heat and add a little butter (alternatively, you could use a little bit of coconut oil). Heat it up till it just begins to lightly bubble.
Step 4. Pour enough pancake batter in the pan to be able to swirl for a light coating. I use a ladle spoon and fill it 3/4 way but mostly do it by eye.
Step 5. Cook the crepes for 1-2 minutes on each side until cooked through. Add slightly more butter/oil to the pan between crepes if needed.
Once cooked, top the spinach crepes with your favorite toppings of choice, and enjoy!
How To Store
You can save any leftover batter in a covered container in the fridge for up to 5 days – ready for spinach crepes in minutes, whenever the mood strikes you.
If you have leftover cooked crepes, then allow them to cool and store in an airtight container in the fridge for 3-5 days or within the freezer for up to 2 months.
To reheat, warm in the microwave in 10-15 second increments until warmed through.
Recipe Notes
- You can substitute the spinach for other greens such as kale, watercress, or rocket.
- Feel free to add herbs to the spinach, too – such as parsley, basil, etc. Or even use just herbs.
- You can use wheat flour for this recipe, though it will reduce the protein content a lot so will no longer be high-protein crepes.
- If you’re not serving the crepes immediately, then you can keep them warm in the oven at 200ºF/90ºC until serving. This will keep them warm without cooking them.
Other Delicious Breakfast Recipes
- How To Make A Veggie Omelette (with tips)
- Healthy Oatmeal Spinach Pancakes (GF)
- Healthy Easy Shakshuka
- Aebleskiver Danish Pancakes (Blueberry Mini Pancake Balls)
- Healthy Banana Oat Pancake Pizza (Banana Crepes)
- How To Make Fluffy Cloud Eggs
- Matcha Protein Waffles
- Breakfast Tacos
- Savory Kale Waffle Cones
- Simple Breakfast Fried Rice with Egg
If you give this spinach crepe recipe a go, then let me know your thoughts and any questions in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.
High-Protein Spinach Crepes (Gluten-Free)
Ingredients
- 1 cup fresh spinach packed
- 1/4 cup quinoa flour
- 1/2 cup milk plant-based can be substituted
- 1 egg for a vegan option use vegan egg substitute
- 1/2 tsp honey or an alternative
- 1/8 tsp salt
- 1-2 Tbsp butter to cook – or oil
- Toppings chose your personal favourites
Instructions
- Add all the ingredients, except for the butter, into a blender/processor and process till silky smooth (Alternatively, use a hand blender). You should have a smooth, thin batter.
- Let the batter rest for 10-15 minutes for the best consistency.
- Heat an 8" (20cm) pan over medium heat and add a little butter (Alternatively, you could use a little bit of coconut oil) till it just begins to lightly bubble.
- 4. Pour enough pancake batter in the pan to be able to swirl for a light coating. I use a ladle spoon and fill it 3/4 way but mostly do it by eye.
- Cook the crepes for 1-2 minutes on each side until cooked through. Add slightly more butter/oil to the pan between crepes if needed.
- Once cooked, top with your favorite toppings of choice and enjoy!
How To Store
- You can save any leftover batter in a covered container in the fridge for up to 5 days – ready for pancakes in minutes, whenever the mood strikes you.If you have leftover cooked crepes, then allow them to cool and store in an airtight container in the fridge for 3-5 days or within the freezer for up to 3 months.To reheat, warm in the microwave in 10-15 second increments until warmed through.
Notes
- You can substitute the spinach for other greens such as kale, watercress, or rocket.
- Feel free to add herbs to the spinach, too – such as parsley, basil, etc. Or even use just herbs.
- You can use wheat flour for this recipe, though it will reduce the protein content a lot.
- If you’re not serving the spinach crepes immediately, then you can keep them warm in the oven at 200ºF/90ºC until serving. This will keep them warm without cooking them.
Nutrition
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