These gorgeous green savory crêpes can easily be eaten plain because they’re so flavorful; but I usually spread some savory fillings and serve them either for breakfast, lunch or dinner. They are also a fantastic appetizer for a crowd. I like to use a variety of fillings depending on my fridge inventory: fresh goat cheese, avo and sundried tomatoes are good ones, but I’ve also done hummus and veggies or even smoked salmon and crème fraîche.
Their fragrant aroma reminds me of a Persian dish called Kuku sabzi, a frittata-style omelette my parents used to make with a ton of herbs, including parsley, cilantro and dill. Thus my name for it.
They are incredibly easy to make and pack in a good amount of phytonutrients – so definitely a good bet for health-conscious foodies. You can also cook them up and keep them in the fridge for later.
Makes 10 crêpes
Ingredients
- 4 eggs
- 1 cup oat or your favorite gluten free flour
- 1 tbsp flax seeds
- 2 cups of mixed herbs
- 1 cup baby spinach
- 2 cups unsweetened plant milk or regular milk
- 2 tsp salt
- 2 tbsp odorless coconut oil or ghee
Instructions
- Put all the ingredients in a blender and blitz until smooth, around 1 minute at high
- Let rest 30 minutes
- Heat a non-stick pan until medium hot and drizzle with a little bit of ghee
- When the ghee is hot, pour in a laddle of the crepe batter so that it coats the entire bottom of the pan
- Let it cook for around 45 seconds on medium heat – once it looks quite cooked, loosen the sides and bottom with a spatula and flip it. Cook on the other side for another 30 seconds and slide on a plate. Repeat until there is no more batter left.
- Let cool slightly before you roll up with your favorite fillings
- Can be kept covered in the fridge for 2 days
