Did you know that eggless crepes are just as good as regular crepes.. Oh yes, and you must try it!!
Greek Spinach & Cheese Crepe
1 cup all-purpose flour
1 Tablespoon granulated sugar
1/4 teaspoon Himalayan salt
1/2 cup coconut milk
2/3 cup water
1/4 cup butter – melted
1 Tablespoons vanilla extract (Only for sweet crepes you add this, not savory.)
1 cup sauteed spinach
1/4 cup crumbled feta cheese
Pinch dried oregano/ basil
In a large bowl, mix the flour, sugar, and salt. Next mix the liquids together. (Coconut milk, water, butter, and vanilla if you are making a sweet crepe.)
Add the wet ingredients to the dry ingredients, and whisk until all combined.
Prepare your skillet and heat over medium heat. Melt butter in pan.
Place about two tablespoons of the batter onto the pan, making sure you spread the batter around the pan in a thin layer.
Let the crepe cook until the edges begin to lift, then flip to cook over side.
Repeat with remaining batter, and place crepes on a plate.
You can reheat crepes in oven, at about 200 degrees for a few minutes.
To fill crepes, place a good amount of sauteed spinach in the center, and add feta cheese. I like to sprinkle dried herbs over the mixture, and fold crepe.
Optional: Sprinkle hemp seeds over the top, for some additional flavors.
Add a heaping teaspoon of nutella in the center, along with some sliced bananas. Heat the crepe in the oven, until the chocolate melts. Add a dust of cinnamon over the top, and enjoy!! (My boyfriends favorite crepe, without the bananas.) 🙂