If you follow me on Instagram, you probably know that I decided to spend the first week of every month sharing nutrition and health advice with my followers. Last week I talked about Food Portions. Reaching the amount of veggies we should eat per day can be hard for people who don’t love them. I’m one of those people.
This is why we have to be creative in the kitchen. We need to come up with ideas and ways of incorporating more veggies in our diet. If you’re not creative or feel a bit lazy, you can always look for what other experts in nutrition are sharing. Today’s post is one of those. Adding spinach to crepes or even pancakes won’t just make them look prettier but also a lot healthier. I want to try adding carrots or red peppers to see how the color turns out. That’ll be another time.
I hope you enjoy them!
Serves about 15 crepes, ready in 30 minutes
-1 cup whole-wheat flour
-1/2 cup all-purpose flour
-2 cups milk (I used 1%)
-1 cup water
-1 tablespoon olive oil
-2 pinches of salt
-2 cups of fresh spinach
Fill them with hummus, cheese, turkey, veggies or other healthy things you prefer
1. Place all ingredients in a blender and blend for about a minute. Scrape down the sides of the blender to make sure everything is incorporated.
2. Heat a large non-stick frying pan on medium heat.
3. Add about 1/3 cup of the batter and tilt the pan in circles to make sure it’s evenly distributed.
4. When the border of the crepe starts to come off, flip the crepe too cook on the other side.
5. Repeat steps 3 and 4 until you finish the batter. Fill the crepes and serve them warm. Enjoy!
Adapted from Green Kitchen Stories