A rainy lazy morning calls for brunch at home in my PJs. These spinach crepes are a family favorite & are all thanks to my grandmother who started making these in the first place.
There’s no wrong way to eat your savory crepes… Even just filling them with cheese is wonderful. But for this version, I opted for a fried egg with veggies and hummus. The combination of a runny egg yolk and the flakey crepe is unbeatable!
Serves: 4-6 crepes
- 1 cup of whole wheat flour
- 1 cup of whole milk
- 1 tsp salt
- 1 egg
- a handful of fresh spinach (or ½ cup frozen spinach)
- 1 tablespoon ghee or butter (for cooking)
- fried eggs
- tomato slices
- red onion
- avocado slices
- grated pepper jack cheese
- roasted red pepper hummus
- Seasoning: chipotle powder, pepper, sesame seeds and poppy seeds (to sprinkle on top)
- To make the crepe batter, simply mix everything in a blender until smooth.
- Heat a large skillet over medium heat with ghee (or butter) spread evenly around the bottom. Take about ⅓ cup of the batter and pour it in the middle of the skillet. Before the batter has time to set, pick up the pan and swirl to completely cover the base of the skillet. Let cook for about 2-3 minutes. With a rubber spatula or your fingers, quickly flip the crepe to cook on the other side for 2-3 minutes. Remove from heat & repeat with the rest of the batter. Tip: To keep the crepes warm, I like to heat the oven to the lowest temperature & stick the plate of finished crepes in there to the keep warm until it's time to eat.
- To assemble crepes, simply smear with hummus, sprinkle with cheese and stack the rest of the fillings. Sprinkle with seasonings. If the crepe is getting cold, I like to stick it in the microwave for a few seconds to get that cheese melted!