Spinach Crepes

How to make Spinach Crepes.

Ingredients: Makes 12

  • 3 organic or free-range eggs
  • ¾ cup arrowroot powder
  • ¼ brown rice flour
  • 1 cup plant-based milk of choice
  • 1 tbsp coconut flour
  • handful (30g) baby spinach
  • 1 tbsp olive oil
  • 1 tsp sea salt
  • olive oil, for frying


  1. Crack the eggs in to a blender and process.
  2. Add the remaining ingredients and process on high until completely smooth.
  3. Pour batter into a jug and leave in the fridge for 20 minutes.
  4. Heat a small frying pan over medium-high heat and add a drizzle of olive oil.
  5. Whisk the batter, then ladle approx. ¼ cup of the mixture in to the pan, tilting the pan to spread the batter evenly.
  6. After about 1-2 minutes small bubbles will form on the surface and the base will start to turn golden.
  7. Run your spatula around the edge of the wrap to loosen it, then flip it over, and cook on the other side for another minute.
  8. Repeat with the remaining batter (you may need to reduce the heat after you’ve cooked the first wrap).
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