The more green stuff on your plate, the better! These crepes are gluten-free, protein-packed, and rich in detoxifying chlorophyll. I like them with a sunny side up egg, lots of smoked paprika and a few fresh mint leaves on top.
1/4 c pureed spinach
1/2 c buckwheat flour
1 Tbsp ground flax seed
a pinch of sea salt
smoked paprika, to taste
grass-fed butter, or coconut oil, for frying
With your blender, or food processor, whip spinach into a beautiful, bright green puree.
Transfer to a medium size bowl, and add flour, eggs, paprika, sea salt and ground flax.
Mix to combine, adding a touch of water if needed for consistency.
On the stove top, set your favourite stainless steel, or cast iron pan on medium heat – then, add a big spoonful of butter or coconut oil.
Pour in your batter very, very modestly, to form a very, very thin layer across the entire bottom of the pan. Gently flip when little bubbles surface, or it looks well formed. Cook for a minute (or so) on the other side. Repeat with remaining batter.
Top with an egg any style, and roughly chopped, fresh mint leaves. Add anything else you like: sliced avocado, salsa, or a big dollop of Greek-style yogurt.