Spinach and Flax Crepes

Light crepes made with whole wheat flour, flax and spinach for the unique green color. Fill with savory or sweet ingredients, or omit the spinach for a regular crêpe recipe.



  • 4 large eggs
  • 1 cup (240 ml) oat milk
  • ¼ teaspoon salt, optional
  • ⅔ cup (90 g) whole wheat flour
  • ¼ cup (56 g) vegan margarine, melted, plus extra for cooking
  • 2 Tablespoons flax seed
  • 2 cups (60 g) baby fresh spinach


  1. Place all ingredients into an appropriately sized container. Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed. Move the immersion blender around, including up and down, to blend the ingredients for approximately 1 minute or until desired consistency is achieved.
  3. Heat a 10" non-stick skillet over medium high heat. Place a small amount of margarine in the center of the pan and swirl to coat the bottom.
  4. Place 1/4 cup (60ml) crepe batter in center of the pan and swirl the pan gently to evenly coat the bottom of the pan. Cook for 45-60 seconds per side or until cooked to desired doneness. Remove from pan and fill as desired. Best served as soon as possible.

Chef's Notes

This recipe blends great in a 2 quart (8 cup) wide mouth glass mason jar.