Colorful, delicious and healthy spinach crepes: with this filling my children always make a clean sweep | Ready in just 10 minutes

Spinach crepes – StreetFoodNews (Corporate+ photo)

In just a few minutes you can prepare dinner with these delicious colorful spinach crêpes. And everyone will go crazy about it, even the children.

When you don’t know what to bring to the table for dinner, the Crepes they are a great solution. And let’s not talk about the sweet, classic ones, to be filled with chocolate or jam.

The ones we suggest are a great way to get people to eat vegetables even to children that’s right they reject everything green.

Because the colored spinach crêpes are this colour, of course, but the vegetables cannot be seen and they are so beautiful, as well as good, that everyone will like them.

They are very easy and quick to prepare, and in addition to serving them with the filling you prefer, you can also use them for delicious lasagna, or as tasty stuffed dumplings.

Spinach crepes: the ingredients

  • 200 g of 00 flour
  • 500 ml of fresh whole milk
  • 4 medium eggs
  • 40 g of butter at room temperature
  • 1 teaspoon fine salt
  • 120 g of spinach leaves
Spinach – StreetFoodNews (Corporate+ photo)

The preparation

To prepare these colorful and delicious crêpes first you must wash the spinach leaves thoroughly and then eliminate all the excess water. Then detach the stem and rib; do this: turn the leaf and hold the lower part with your fingers pull the stem away. Only the tender, green leaf will remain in your hand. Now you can prepare the base of the crepes.

Pour the leaves into a bowl together with the flour and chop everything until you obtain a green flour. In another bowl, shell the eggs, add a pinch of salt and then start beating with the whisk incorporate slowly add the flour, continuing to mix to avoid the formation of lumps. After finishing the flour, slowly add the milk and melt the butter bain-marie or in the microwave and add it to the mixture too. You have to get one batter smooth and creamy; cover the bowl with a sheet of cling film and let it rest for about half an hour.

It’s time for cooking. Heat a non-stick pan without edges, off the heat, grease it with butter and pour in a ladle of the batter. Swirl the pan so that it is completely covered in an even, thin layer. When the edges start to curl and bubbles appear in the center, flip the crepe and cook it on the other side too. Continue until the batter runs out, let it cool and fill as you prefer. For example, they will be delicious with a filling of fresh spreadable cheese and salmon. A riot of colors and flavors.

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