These crêpes owe their vibrant green color to fresh spinach and matcha powder. They are very soft and can be eaten with both sweet and savory toppings. In the morning, I like them with coconut yogurt, caramelized nuts, and fresh berries. In the afternoon, stir-fried mushrooms, kale and melted cheese are my favorite combo.
- 1 cup flour type "00" or regular flour
- 2 cups oat milk
- 2 eggs
- 100 g fresh baby spinach
- 2 tsp matcha powder
- Salt to taste
- Oil for baking
Mix all ingredients in a blender until you get a smooth green batter.
Heat a pancake pan or cast iron skillet over medium heat. Add a teaspoon of oil to the pan and swirl. Pour a ladleful of batter into the pan and rotate the pan to distribute the batter over the entire bottom. The batter will start to set immediately, so it's important to work quickly to spread it evenly. Once the edges of the crêpe begin to pull away from the bottom of the pan, the crepe is ready. It is not necessary to flip it and cook the other side.
Repeat the process with the remaining batter. The indicated amount of ingredients is enough for +/- 8 crêpes.
Serve matcha crêpes with the toppings of your choice.