PREPARATION: 10 min
COOKING: 20 min
1 cup frozen chopped spinach, thawed and drained
1 1/2 cup all purpose flour
2 cups milk
1 cup water
1/2 teaspoon pink salt
3 tablespoons sugar
Cooking spray (I used coconut oil spray)
In a blender, combine spinach, milk, water, eggs, salt and sugar.
Add the flour and blend until smooth.
Heat a medium size nonstick skillet over medium heat, lightly spray with oil.
Pour 1/4 cup of batter into the skillet, swirling the pan carefully to form a thin, even coating on the bottom of the skillet.
Cook until the bottom of the crepe is golden in color, about 1 minute.
Gently flip with a spatula and cook the second side for another 1 minute.
Repeat with the remaining batter, spray the oil on the skillet before each new crepe and stack the finished crepes on a plate.
You should have 15-17 crepes.
Serve warm or cold with sour cream.