We pretty much always have fresh spinach on hand. It’s easy to throw in a handful to boost the nutritional content of a surprising number of meals. A few leaves get added to Nicholas’ breakfast banana milkshake and my morning protein shake, a few handfuls into dinner casseroles just at the end of cooking, and pasta sauces, scrambled egg and savoury muffins also often have some spinach.
If you want to wilt the spinach before adding it, don’t get out a frying pan. Fill up your kettle and turn it on, put the spinach leaves in a sieve and then pour over the just boiled water. Use a wooden spoon to press out as much excess water as you can and, when it’s cool enough to touch, squeeze out more with your hands. Easy and less washing up to do!
Adding spinach to a crepe mixture works really well. You end up with amazingly green crepes (we call them ‘monster food’) without any bits of spinach your little one might be tempted to pull out. Fill them with your munchkin’s favourite filling and they should be a hit.
My recipe feeds 2 adults plus 1-2 toddlers, but is easily doubled so you can freeze some for another day (put baking paper between them before you freeze them to separate them more easily), or keep the leftover batter in the fridge to make more the next day.
Leftover crepes also work really well in lunchboxes. Spread with a soft cheese and some ham, roll up like a swiss roll and cut slices about 2cm thick.
Prep time: 10 mins
Cook time: 20 mins
Makes 6 crepes
Freezable (without filling)
50g fresh spinach
75g plain flour
1 tsp butter, melted and slightly cooled
Fillings such as grated cheese, sliced ham, shredded cooked chicken, sliced tomatoes.
Preheat your oven to 120C.
Put the spinach and milk into a bowl or jug and use a stab blender to combine until the spinach has completely broken up (or use a small food processor).
Add the flour and egg and blend again. Finally add the melted butter.
Put a small frying pan over a medium-low heat and either coat with cooking spray or a little extra butter (wipe any excess butter away with kitchen towel).
Add a ladleful of batter and swirl the pan to evenly coat the base.
Cook for 1-2 minutes on the first side (the edges will start to curl up) then turn to cook the other side. Turn the temperature down to low and add your fillings. Cook for another minute before folding in half and then in quarters.
Put the cooked crepes into an ovenproof dish and put in the oven to keep warm as you make the rest.
I’m linking this recipe to the AlphaBakes monthly challenge (this month it’s the letter ‘C’) jointly hosted by Ros from The More than Occasional Baker and Caroline from Caroline Makes.