Easy Dinner Idea: Garden Spinach Crepes

Go green tonight with a healthful garden crepe — it’s packed with spinach and hemp seeds

In partnership with BC Egg 

Photo by Erik Putz
Photo by Erik Putz

PREP 10 MIN
TOTAL 25 MIN PLUS 30 MIN CHILLING TIMES
MAKES 14 CREPES

Ingredients

  • 3 1/2 cups baby spinach
  • 1/2 cup chopped green onions
  • 2 tbsp chopped dill
  • 3 eggs
  • 2 cups milk
  • 3/4 flour
  • 1/4 cup hemp seeds
  • 5 tbsp melted unsalted butter, divided
  • 1 tsp salt

Instructions

WHIRL baby spinach, green onions, dill, eggs, milk, flour, hemp seeds, 2 tbsp butter and salt in a blender until smooth. Pour into a bowl, then refrigerate for 30 min.

MELT 3 tbsp unsalted butter. Heat a medium frying pan over medium-high. Brush pan with 1/2 tsp butter and add 1/4 cup batter, tilting pan to cover bottom. Cook, flipping halfway, until golden, about 2 min. Repeat with remaining butter and batter.

Nutrition

Calories 96, Protein 4 g, Carbohydrates 6 g, Fat 6 g, Fibre 1 g, Sodium 176 mg.

Originally published on Chatelaine, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.