These are as easy as it gets!
Eggs, spinach, and salt is all it takes to make these super easy blender crepes. They are whipped up quickly and could be prepped ahead of time and eaten cold, making them a great meal prep item for those busy mornings.
These were kid approved in my house, they don’t taste like a bowl of spinach. They do not easily rip and roll up very nicely. Use a larger pan if you want to make more burrito style crepes.
They are free of gluten, grain and dairy and packed full of protein and nutritious veggies, making this a great breakfast to start your day off right!
Pictured: yellow heirloom tomato, smoked salmon, avocado and microgreens.
They would also be good filled with pesto, hummus, chicken / meat or other veggies. The savory options are endless!
Ingredients:
3 eggs
2 cups of spinach
1/2 tsp salt
Coconut oil for cooking
Directions:
Place all ingredients in a blender and blend on high for 30 seconds.
Heat 1 tsp coconut oil in a pan on medium heat.
Pour 1/2 cup of batter in the center of the pan, swirling it to help it spread.
Flip it after 90 seconds, or when it looks like the bottom is cooked through.
Pack it full of yummy things and enjoy!
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