Healthy greens shine in these colourful spinach parsley crepes with stir-fried vegetables. When mixing the crepe batter, it’s important to use a food processor or blender to thoroughly mix the spinach and parsley with the rest of the ingredients. Try to make the batter as homogeneous as possible, so the crepes bake evenly.
We like to keep this dish light and nutritious and serve the crepes with stir-fried vegetables that include zucchini, peas and pepper. The veggies are delicious alone, and even better served on these delicious spinach parsley crepes and topped with toasted pine nuts and fresh marjoram.
More Recipe from our Meal of the Month Series
Click on the links below to get more recipes from this spring herb inspired month’s meal series:
- Cheese Balls with Herbs | Quick Appetiser Recipe
- Salad in a Jar with Yoghurt Herb Dressing
- Cress Soup with Potatoes and Spinach
- Mint Ice Cream with Strawberry Sauce
Spinach Parsley Crepes with Stir-Fried Veggies
Healthy greens shine in these colorful spinach parsley crepes with stir-fried vegetables. When mixing the crepe batter, it’s important to use a food processor or blender to thoroughly mix the spinach and parsley with the rest of the ingredients. Read our tip below to see how you can this dish as oven baked crepe rolls.
Ingredients
For the crepes
- 300 g (2 cups) flour, sifted
- 500 ml (2 cups) whole or skimmed milk or almond milk
- 3 eggs (UK + Europe: M / US, CA, AUS, NZ: L)
- 75 g (2.6 oz) spinach, fresh or frozen and thawed
- 30 g (1 oz) fresh or frozen parsley
- salt, pepper
- canola or grape seed oil for frying
For the fried vegetables
- 1 zucchini (250 g / 9 oz), cleaned and cut into cubes
- 120 g (4.2 oz / 3/4 cup) peas, shelled, fresh or frozen
- 1 red pepper, cut into small cubes
- 1 spring onion (green onion/scallion), chopped
- oil for frying
For the cream cheese filling
- 200 g (7 oz / 1 cup) cream cheese, softened
- 3 tbsp natural yoghurt
- chives, chopped
For garnishing
- pine nuts
- fresh marjoram
Instructions
- Fry the vegetables. Heat the canola or grape seed oil in a large non-stick pan. Add the spring onion and zucchini and fry on high heat for two minutes while stirring constantly. Add the peas and bell pepper, and continue to the vegetables for another 5 minutes. Season with salt and pepper according to your taste.
- Make the crepes. In a blender, blitz the flour, milk, eggs, salt, spinach and parsley. Add oil into a shallow non-stick or crepe pan. Pour a ladle full of batter into the pan. Bake for 2 to three minutes, then carefully turn the crepes to the other side and bake for another 2 to 3 minutes. Keep the crepes warm until ready to serve.
- Serve the crepes. In a small mixing bowl, combine the cream cheese, yoghurt and chives. Serve the crepes topped with the fried vegetables, the cream cheese mix and sprinkle with pine kernels and marjoram. Serve warm.
Notes
Easy Variation: Oven Baked Crepes
Oven Baked Crepe Rolls. To make crepe rolls, spoon a little of the vegetables down the center of each crepe. Then roll the crepes up and place the rolls in an in greased baking dish. Sprinkle with a grated cheddar and bake for 15 to 20 minutes (180°C/350°F/gas mark 4). Serve warm with the cream cheese mix.
