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+ servings

Strawberry Spinach Crepes

These strawberry spinach crepes are a delicious, light meal.
Course Breakfast
Cuisine American
Keyword Pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 227kcal
Cost $.67 per serving


Ingredients for the Crepes

  • 2/3 cups gluten-free flour
  • 1/2 tsp sea salt
  • 3 eggs
  • 1 1/2 cups milk
  • 2 tablespoons melted ghee or butter

Ingredients for the Filling

  • 3 cups fresh spinach leaves
  • 1 1/2 cups sliced strawberries
  • 3 scallions sliced thin
  • 1 tbs lemon juice
  • 1 tbs lime juice
  • 2 tbs olive oil
  • 1 tbs honey
  • 1/2 tsp salt


  • To make the crepes, mix together the batter the night before you plan to make them. In the bowl of a stand mixer, combine the first three ingredients. Slowly add the milk and ghee until combined.
  • Refrigerate the batter overnight.
  • In the morning, stir the batter and heat a bit of ghee in your crepe pan over medium heat. Pour enough batter into the pan to make a thin crepe, swirling the pan around to cover evenly. When the bottom is beginning to brown (after about 2 minutes), carefully flip the crepe and cook the other side for about 10 seconds. If it’s difficult to flip, you may need to cook it a little longer. Once both sides are lightly browned, carefully remove the crepe from the pan and continue with the rest of the batter. This makes about 12 crepes.
  • Prepare the spinach, strawberries, and scallions, and stir them together in a large bowl.
  • Mix the remaining 5 ingredients in a small bowl, and add the dressing to the large bowl.
  • Stir well to coat the spinach and strawberries with the dressing.
  • Distribute the filling among the crepes and serve immediately.


Crepe batter recipe adapted from the Gluten-Free Gourmet


Calories: 227kcal | Carbohydrates: 20g | Protein: 7g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 101mg | Sodium: 459mg | Potassium: 266mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1684IU | Vitamin C: 28mg | Calcium: 115mg | Iron: 2mg