There are a couple of things kids do not like to eat, and spinach is one of them. But then again, pancakes or crepes are a whole different story. My kiddo requests that I make spinach crepes quite often.

Spinach crepes are easy to make, and with large amounts of fresh spinach blended in, they are somewhat nutritious, too. They make a great breakfast alternative or light lunch. In Finland, spinach crepes are eaten with lingonberry jam. Some people like having cottage cheese or even minced beef sauce. I have also heard Bechamel sauce mixed with boiled eggs and boiled potatoes being served with these crepes. Spinach Crepes are usually fried in a small crepe pan.

Since we are a mixed-culture family -Austrian and Finnish—crepes are always a debatable food. For my hubby, crepes can be eaten any time of the day, but only with apricot jam, and they have to be big so you can roll your crepe properly. So nowadays, I always make big crepes. Kiddo eats his crepes with Nutella and bananas. When he was small, he used to ask me to make Mr.Hulk creps instead of regular ones. One year, I fried 300 miniature crepes on his birthday for his KiGa class. All were gone, and the kids loved the spinach crepes.

This big spinach crepe is stuffed with minced beef and baked in the oven. I usually serve these with salad. For the filling, I just fried some minced beef with onion, garlic, diced tomatoes, and mushrooms. The spices are herbs de Provence, salt, and pepper. On top is fresh baby spinach, cheddar cheese, and feta. You don’t need to use my filling. Make your own.

I like to eat these sweet and sour. For example, they are delicious, filled with salmon mousse or mushroom salad.

Spinach Crepes

• 2 1/2 cups of fresh baby spinach (frozen is OK if fresh spinach is not available)
• 500ml of milk
• 2 eggs
• 1/2 teaspoon salt
• 2 1/2 cup of spelt flour
• 150g melted butter
• Some variations on this recipe include a 1/4 teaspoon of grated nutmeg
• Butter for frying the pancakes
• Lingonberry jam for serving

 Method

1. Wash and drain the fresh baby spinach if needed
2. Puree the spinach with the milk in a blender
3. Pour the batter into a mixing bowl and whisk in the eggs, salt, melted butter, and flour until smooth.
4. Let your batter rest for at least one hour
5. Warm up the frying pan (medium heat) and lightly grease it with butter
6. Make any size pancakes you want
7. Serve warm with jam or whatever else takes your fancy