Strawberry Spinach Crepes
Ingredients
The Crepes
-
⅔
cup
gluten-free flour
-
½
tsp
sea salt
-
3
eggs
-
1 ½
cups
milk
-
2
tbsp
melted ghee or butter
The Filling
-
3
cups
fresh spinach leaves
-
1 ½
cups
sliced strawberries
-
3
scallions, sliced thin
-
1
tbsp
lemon juice
-
1
tbsp
lime juice
-
2
tbsp
olive oil
-
1
tbsp
honey
-
½
tsp
salt
Instructions
- Prepare the crepe batter the night before by mixing gluten-free flour, sea salt, and eggs in a bowl, then gradually adding milk and melted ghee.
- Refrigerate the batter overnight.
- In the morning, stir the batter and heat ghee in a crepe pan over medium heat.
- Pour enough batter into the pan to form a thin crepe, swirling to cover evenly.
- Cook until the bottom is lightly browned, then flip and cook the other side briefly.
- Repeat until all batter is used, yielding about 12 crepes.
- In a large bowl, combine spinach, strawberries, and scallions.
- In a small bowl, mix lemon juice, lime juice, olive oil, honey, and salt to create the dressing.
- Pour the dressing over the spinach and strawberries, stirring to coat.
- Distribute the filling among the crepes and serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
227
Total fat
14g
Total carbohydrates
20g
Total protein
7g
Sodium
459mg
Cholesterol
101mg
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