Green crepes might feel like a bit much, but if I was going to do it, this was the month. You can get away with anything unusually green during March and when my creativity goes wild with color, it’s best I let it out now.
These lemon crepes are green in every sense of the word. I wanted to celebrate St. Patrick’s day with something really unique and completely healthy. These green crepes are nutritious and naturally sweetened.
Crepes have been a favorite dish of our family’s for years. This meant sugary crepes with sugary whipped cream with a drizzle of lemon and powdered sugar. More, more and more sugar is what we were after. So you’ll be shocked when I tell you this was often a dish for breakfast! Not the healthiest start to the day.
However, crepes can be made totally healthy with natural sweeteners and with a hidden veggie pureed inside the batter! Spinach is added to the mix for it’s beautiful bright green color and it’s amazing 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 these luscious crepes with all the delicious healthy fillings.
What you’ll taste is a lovely tangy lemon flavor, a sweet coconut cream sauce and the naturally sweetened fruit. It’s sublime!
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 green for the month of March and all things St. Patty’s!
Green Lemon Crepes
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 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