Spinach Blender Crepes

Spinach Blender Crepes served on a white plate, with spring greens and a poached egg
  • 4 servings
  • 25 minutes to prepare
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  • 150g plain flour
  • 1tsp baking powder
  • 2 eggs
  • 100g spinach leaves
  • 500ml whole milk
  • 1/2tsp salt
  • TO FRY
  • Drizzle of olive oil
  • Drizzle of olive oil
  • 1 clove garlic, crush
  • 200g asparagus
  • 4 spring onions, sliced
  • 100g frozen peas
  • 100g frozen broad beans
  • 4 eggs, poached


As easy as whipping up a smoothie, these spinach crepes make for a delicious healthy tea ready in under 30 minutes.


  1. To make the crepes, place all of the ingredients into a blender. Blitz to combine.
  2. Place a crepe pan over a high heat. Drizzle a little olive oil into the pan and cook the crepes in batches for 2 minutes on each side. Repeat until all of the batter is used. Keep the crepes warm whilst you prepare your filling.

Serving Suggestion

  1. Heat a frying pan over a medium heat, add a drizzle of olive oil. Add the garlic, asparagus, spring onions, peas and broad beans. Sauté for 5 minutes. Divide the filling between the pancakes and serve with a poached egg.

Chef’s Tip

Fill these pancakes with your favourite flavour combinations. Why not try creamy chestnut mushrooms, sautéed peppers and feta or watercress and smoked haddock.