Crepes can be intimidating to make. If you are new at making them, I recommend buying a crepe spreader and a crepe pan, about 10-inches, this will make it easier. Otherwise, you can use the back of a ladle to spread the crepe batter and use a regular non-stick pan.

Tip: add oil to the non-stick pan before you make each crepe. Allow the crepe to cook through and solidify then with a rubber spatula lift the edges of the crepe and scoop it up and flip.

I love eating these crepes dipped in maple syrup for an easy and healthy lunch paired with cottage cheese with shaved lemon and drizzled with honey. Sometimes I will make them into a PB & J sandwich by adding almond butter (or you an use peanut butter), blackberry jelly, and thinly sliced bananas onto the four quadrants (a little geometry). You have to cut halfway up the crepe, then add the ingredients in the four sections, then fold one section on top of the other. I promise it’s a game-changer. Sometimes salads at lunch are just too laborious for me.

In the high-speed blender, add the spinach, eggs, and flour (or flax meal). Mix until fully blended and the batter is smooth and a bright green color.

Prepare the pan with oil. Heat for 2 minutes. Add crepe batter to the pan, fully cover the pan. Spread evenly with crepe spreader. Allow the crepe to cook for 1 1/2 minutes. Then using a rubber spatula, loosen the edges of the crepe and flip. Cook another 30 seconds. Continue with this process until you have made 3-4 crepes.

Enjoy!