Spinach Crepes

Wash and dry the spinach. If using fresh, blanch in boiling water for 1 minute or simply puree in a blender. If frozen, thaw and squeeze out any excess liquid.

Blend the spinach with a small splash of milk until completely smooth and bright green.

In a bowl, whisk the eggs with the salt and sugar. Pour in the remaining milk, the spinach puree, and the melted butter, then mix well.

Gradually whisk in the flour until smooth. The batter should be thin and lump-free. Let it rest for 15–20 minutes.

Preheat a skillet and lightly grease it with vegetable oil. Cook thin crepes on both sides until golden brown.