Here is another easy vegetarian recipe that I often make. You can eat the crepes with lingonberries or, for example, with parmesan and little salt and black pepper.
If you are busy you can mix the ingredients together and put them in the refrigerator in the morning and cook them in the evening or lunch time.
2,5 decilitres spinach (frozen)
5 dl milk
2,5 decilitres all purpose flour
pinch of nutmeg
2-3 tablespoons butter, melted
(0,5 decilitres chive)
- In a large mixing bowl, whisk together the eggs and the milk.
- Add in the flour, spinach, (the chive if you have it), the salt and pepper. Gradually add in the nutmeg (if you like it).
- Beat until smooth and let it rest 30 minutes before cooking.
- Add in the melted butter and cook the crepes.
Have a lovely evening!