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!
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.
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.