Easy Dinner Idea: Garden Spinach Crepes

In partnership with BC Egg 

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.