Basic crepes. Green edition

These crepes are not only very attractive but also are so simple to make that I actually made them using just one hand and holding my baby in another one. These crepes make an excellent quick lunch or breakfast. They’re also¬†one of my favourite options for the kids’ lunches.
I love spinach because it is an excellent source of vitamin K, zinc, folic acid, magnesium, iron, calcium and vitamin C. Should I tell more?

 

Basic Spinach crepes

(makes about 10-12 crepes)

BATTER:
2-3 handfuls of fresh spinach (120 g)
120 g self-raising flour
1 egg
2 egg yolks
300 ml whole milk
30 ml vegetable oil
pinch of salt

FOR SERVING:
greek yoghurt/or cream cheese
roasted pumpkin seeds/or pistachios

Put the eggs, milk, spinach, salt, oil in a food processor and mix until smooth. Add flour and mix again until there are no lumps. You can add more milk if needed. Set aside for about 15 minutes.
Use a medium sized frying pan (I used 24 cm) lightly coated with vegetable oil. Fry the crepes for about 1 minutes each. Flip flop and cook 1 more minute or until lightly brown.
Serve with yoghurt or cream cheese. These crepes are also amazing served with a smoked salmon.