Green crepes…. Yes, I totally went there.
If I was going to do it, this was the month. You can get away with anything unusually green during March!
These lemon crepes are green in every sense of the word because these crepes are clean and nutritious.
Crepes have been a favorite dish of our family’s for years. This often meant sugar crepes with sugar whipped cream and although natural sugar fruit, more sugar. Not the healthiest meal of the day.
However, crepes can be healthy by being naturally sweet with a hidden veggie puree inside the batter!
Spinach is added for it’s beautiful bright color and nutritional benefits. Blend it up VERY well before adding the rest of the ingredients and you will not taste a hint of it. Promise! Especially when you assemble them with delicious healthy fillings.
What you’ll taste is a lovely tangy lemon flavor, a sweet coconut cream sauce (if you choose to make it) and the naturally sweetened fruit.
The only indication that something isn’t quite right with these healthy crepes is the bright green color. And that you could totally get away with by claiming that it’s “natural green food coloring” for March!
Green Lemon Crepes (dairy free)
Green Lemon Crepes
1/2 cup Almond Milk
2 Tablespoons Spinach
1 1/2 Tablespoons Lemon Juice
2 Tablespoons Coconut Oil, melted or Grape seed Oil
1 1/2 Tablespoons Honey or Agave (maple syrup works, but batter won’t be as green)
1 Large Egg
1/2 teaspoons Lemon Zest
1/4 teaspoon Pink or Sea Salt
1/4 teaspoon Pure Vanilla Extract
1/3 cup plus 1 Tablespoon White Spelt Flour
For a bright green color, 1 Drop Natural Green Food Coloring (optional)*
In a food process or good blender, add the spinach with the almond milk and lemon juice and mix until the spinach is finely blended and smooth. Add the oil, sweetener and egg. Mix in those ingredients until just combined. Add the rest of the ingredients and mix until you have a smooth batter. The batter will be runny.
Cook the crepes on a nonstick pan or griddle on medium high heat, turning the pan so the batter runs to create a smooth, thin crepe. Flip the crepe when the edges start to brown and lift from the pan. Once the crepes are all done cooking, fill with your favorite fruit or jams and top with the coconut cream sauce below.
Coconut Cream Sauce
1/2 cup Full Fat Coconut Milk
1 Tablespoon Xylitol
1 teaspoon White Spelt Flour
1/2 teaspoon Vanilla Extract
Open a can of full fat coconut milk. Dump out a half cup into a bowl and place in the freezer to chill for at least 1 hour. Pour the contents into a mixing bowl, and beat with the other ingredients until smooth and creamy. Or you can make vegan whipped cream with a few other ingredients and a longer whipping time. Or simply stop beating the cream when it just starts to thicken. Use it in any way you’d use whipped cream or other sauces.
Yields 10-12 medium-sized crepes