© 2014 Green Kitchen Stories Spinach_crepes

Spinach Crêpes with Apple & Chickpeas

If you put a word counter on Elsa, there would be a few ugly ones topping the most popular list. But if you continue down from “poop” and “pee”, you would eventually find the word “pancakes” on fifth or sixth place on the list.

Our daughter talks about pancakes several times each day. It’s her robotic answer to the question “what would you like to have for dinner?”. Or breakfast. Even if we don’t eat pancakes every day, it is a pretty frequent dish in our home. So to make them more nutritious and interesting, we try to come up with different varieties.

We do whole grain rye pancakes, banana pancakes, almond pancakes, kaniwa pancakes, Indian dosa with sweet potatoes, chocolate pancakes for dessert, baked pancakes and … green hulk pancakes (or Spinach Crêpes as we call them here). They are very simple to make, just mix the batter in a blender together with spinach (or kale) and some fresh herbs. You might want to start out with less spinach and add more as your kids get used to the flavor. The recipe is of course great for adults as well. If you add a bit more fresh herbs to the batter, the pancakes will taste like they are pesto infused. These pancakes are topped with a Chickpea, Apple & Tahini Filling that has a slightly sweet flavor that usually goes well with kids and grown-ups alike.

Here is video from our YouTube channel, showing you how we make them. We use a hand blender in the video, but a stand blender is even easier to use.

Spinach Crêpes with Chickpea, Apple & Tahini Filling
Serves 4

The buckwheat flour we use in Sweden is quite light in colour. If you use a dark buckwheat flour the pancakes will get a more earthy colour than ours.

Crepe batter
1 ½ cup / 225 g buckwheat flour
3 large eggs
2 cups / 500 ml plant milk (we use oat milk)
1 cup / 250 ml water
1 tbsp melted coconut oil or butter (more for frying)
a pinch of sea salt
2 handfuls fresh spinach, rinsed (or thawed frozen)
10 leaves fresh basil (optional)

Chickpea, Apple & Tahini Filling
3 tbsp tahini
3 tbsp cold-pressed olive oil
1 organic lemon, juice
2 small apples, grated on a box gratersea salt & freshly ground black pepper, to taste
around 2 cups / 600 g cooked chickpeas/garbanzo beans

Place all the crepe ingredients in a large mixing bowl and mix with a hand (immersion) blender until smooth and green. This step can also be done in a regular blender. Refrigerate the batter for 30 minutes.

Heat an 8 inch / 20 cm frying pan on medium heat. Add a pinch of oil and when it is melted, about 1/3 cup / 80 ml of the batter. Tilt the pan in circles until the batter is evenly distributed. Fry for about 1 minute on each side, until the pancakes are golden and can be turned easily. Fry all of the pancakes and put on a baking sheet to cool off.

Preparing the filling: Whisk tahini, oil and lemon juice together in a mixing bowl. Add grated apple, salt and pepper and stir to combine. Add the chickpeas and mix it with your hands until the chickpeas are coated.

Add a generous dollop of the filling in the centre of each crepe. Fold the crepe over the filling and serve.

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82 Comments

  1. Posted 1 Jun ’14 at 12:56 | #

    These look delicious!will definatley be trying these.x

  2. Posted 1 Jun ’14 at 13:10 | #

    Those crepes are looking absolutely divine!

  3. Posted 1 Jun ’14 at 13:11 | #

    I just love everything about these crepes! The color is lovely and I can imagine they tasted great too!

  4. Emily
    Posted 1 Jun ’14 at 13:50 | #

    Love the videos!
    And the Crepes looks so delicious. I don’t have kids but still thinks it’s a great idea to add spinach to the batter. Will try them tonight!

  5. Posted 1 Jun ’14 at 14:14 | #

    This sounds absolutely delicious! I love adding fruits and vegetables to crepes to give them color. SUch a big hit with my nephews!

  6. Shara
    Posted 1 Jun ’14 at 14:15 | #

    Literally drooled over my computer. Absolutely fantastic idea! I’ll get back to you as soon as I make these – buckwheat flour is my new favourite flour and this is yet another way to satisfy my addiction. Perfect.

  7. Sylvie
    Posted 1 Jun ’14 at 14:31 | #

    hahaha i love your family! elsa is so, so cute.
    that is a great way to make pancakes/crêpes, can’t wait to try this recipe!

  8. Marlies
    Posted 1 Jun ’14 at 15:24 | #

    That filling sounds heavenly! What a great idea! Have you guys ever experimented with egg-less crepes?

  9. Posted 1 Jun ’14 at 15:43 | #

    What a great idea! Love the filling of apples and chickpeas, I’ll have to try this sometime. :)

  10. Posted 1 Jun ’14 at 17:57 | #

    Thanks so much for posting this today! We were craving pancakes too, but can’t have gluten and wanted a healthy alternative. We didn’t have spinach so we just upped the basil and swapped the filling for blueberries, goat’s milk yogurt and a sprinkle of bee pollen. But, the full recipe has been added to the dinner menu this week!

    You guys are the best! Our fave healthy blog!

  11. Posted 1 Jun ’14 at 18:07 | #

    This is so gorgeous and creative, I’m eager to try it!

  12. Posted 1 Jun ’14 at 18:09 | #

    I adore the filling idea, and loved the video!

  13. Posted 1 Jun ’14 at 18:36 | #

    Looks so delicious!!! LOVE the video <3
    x
    laura&nora

  14. Posted 1 Jun ’14 at 20:09 | #

    What an awesome recipe! So inventive and filled with flavors – fresh and colorful. Such a perfect brunch recipe.

  15. Posted 1 Jun ’14 at 21:37 | #

    this looks absolutely delicious! will definitely try this in the summer. and I can’t believe Elsa is talking already, I started reading this blog just before she was born :)

  16. Posted 1 Jun ’14 at 22:15 | #

    That video is just beautiful! Love the presentation at the end with the spinach bowl.
    Trish

  17. Posted 1 Jun ’14 at 22:28 | #

    what a beautiful post! i love this idea and i’m looking forward to trying out this recipe soon.

  18. Posted 1 Jun ’14 at 22:37 | #

    Oh my goodness, these look amazing! I will definitely be trying these out! Can’t wait!

  19. Megan
    Posted 1 Jun ’14 at 23:30 | #

    Elsa’s such a sweetie! Great video. I can’t have dairy or eggs – any substitutes you’d recommend? Thanks

  20. Posted 2 Jun ’14 at 00:10 | #

    I am absolutely swooning over these! The tahini and apple/chickpea filling is a must try for a tahini addict such as myself. Gorgeous as always. xo

  21. Posted 2 Jun ’14 at 06:10 | #

    I think the video looks great, the pankcakes doo too. Pancakes for dinner always!
    http://www.dancingthroughsunday.typepad.com

  22. Posted 2 Jun ’14 at 07:41 | #

    Such a FANTASTIC video!!!!loving these savory crepes with the tahini filling! Looks sooooo drooooool-worthy! Wouldn’t mind one bit waking up early in the mornings if these beauties were to be served! <3

  23. Posted 2 Jun ’14 at 08:15 | #

    I love spinach! And don’t worry – I volunteer with 5-7 year old girls, and they only talk ‘ugly’ a occasionally…

    They still find it hilarious tho.

  24. Posted 2 Jun ’14 at 10:06 | #

    Such an unusual dish but it looks totally delicious – can’t wait to try it so thanks for sharing.
    P.s. The video is also beautifully shot!

  25. Posted 2 Jun ’14 at 10:52 | #

    I do these “green hulk pancakes” which we call “pond frog crepe” very often, for the same reason… make it more nutritious and funny! Whatever I serve with a bizarre name ma boys will eat it happily!
    But these filling really captured my attention…. I MUST do it, sounds so yummy!!!!
    Love your videos, recipes and stories…..
    Hugs from Spain,
    Eva

  26. Posted 2 Jun ’14 at 11:12 | #

    I saw this video on youtube last week and was hoping you’d post here as well. I love how much Elsa loves and talks about pancakes, so sweet. It surely keeps your pancake creativity muscles flexed, no?! Love the chickpea and apple combo too, what a unique idea.

  27. Marie-Noelle
    Posted 2 Jun ’14 at 11:38 | #

    Oh wow! The vegetables through the pancake batter… Sneaky but brilliant. I wil try this to get my (16 year old) daughter to eat chick peas as wel… I suppose you can try more green leaf vegetables, like turnip tops or chard as we have them in the garden. Great idea, the video channel!

  28. Valeria Pestana
    Posted 2 Jun ’14 at 13:08 | #

    Just had buckwheat pancakes for dinner yesterday. Now I know what to do with the rest of the bag :D

    I’m probably restating the obvious when saying your YouTube channel was the bestest thing that could happen to GKS, it’s no longer a mystery how your beautiful dishes are prepared and arranged (it is very nice to get a sneak peak into your cooking at home, and getting to hear you speaking in English I can finally put a voice to the blog posts I so much enjoy reading).

    I’ve been following this blog since 2009 and finally noticed that every new achievement feels like a mini victory for myself. It’s inevitable to feel happy for the accomplishments of others you —if I may say so— care for.

    This blog is the reason I decided to do one year of exchange studies in Stockholm which in turn led me to meet the love of my life. Your blog has changed my life in more than one way and for that I want to thank you guys.

    I hope you keep touching others lives in the same way as you have done with mine.

  29. Posted 2 Jun ’14 at 13:29 | #

    Spinach pancakes are really popular here in Finlandand are typically enjoyed with lingonberry jam. What a great recipe you’ve created; I love that you used buckwheat flour instead of wheat or barley.

  30. Posted 2 Jun ’14 at 14:32 | #

    Jag måste testa dessa! Och så är dem glutenfria :)

  31. Posted 2 Jun ’14 at 15:05 | #

    Wow these pancakes look wonderful. I cannot wait to try them. What a great way to get kids eating greens.
    Just to say I love your blog and will start watching your you tube videos now.
    Well done!
    Cynthia

  32. Posted 2 Jun ’14 at 18:48 | #

    Thanks for giving me a craving I didn’t even know I had!

  33. Posted 2 Jun ’14 at 22:01 | #

    Beautiful, wholesome and flavorful dish! I love your new video series – so fun!

  34. Posted 3 Jun ’14 at 01:22 | #

    Love your videos! So beautiful! Have you ever tried using flax eggs?

  35. Posted 3 Jun ’14 at 10:50 | #

    I just wanted to say how beautiful and fresh your Youtube channel is! I especially love how it doesn’t feel commercial. You guys always look so fresh and genuine!

    There you have your way to have your kids eat veggies – stuff them in pancakes :) isn’t Elsa a lucky kid?!

  36. Natalie
    Posted 3 Jun ’14 at 12:02 | #

    sneaky sneaky..yeah it isn’t always easy to have kids and eat healthy, and yet its so important for them

  37. VeggieLover
    Posted 3 Jun ’14 at 16:41 | #

    Great recipe, looks delicious, btw – whats the background music? I love it.
    Your blog is very inspiring for healthy living, thx a lot :)

  38. Posted 3 Jun ’14 at 19:11 | #

    Delicious! Just cooked it all for our supper. The basil makes it in my opinion. Thank you for another fantastic recipe. Love the videos too. You guys are very inspirational! Hope your pregnancy is going really well Luise xx

  39. monica
    Posted 3 Jun ’14 at 21:36 | #

    I love this blog! I tried making this recipe for dinner tonight. The filling was awesome, but I substituted almond flour for buckwheat and that didn’t turn out so great. I need to find some buckwheat flour!

  40. Posted 4 Jun ’14 at 00:37 | #

    Delicious looking pancakes!!

  41. Becki
    Posted 4 Jun ’14 at 03:30 | #

    These are great! We made them with kale, so they weren’t pretty green like yours. (and as you warned, my buckwheat flour darkens the pancakes too). The crepes and the filling were very tasty, and great together.

    And the video is a great addition! I would normally be pretty leery about trying this (I like all of the ingredients individually and really didn’t expect it to come together so well) and the video helped a lot with what to expect. Really got my husband (the crepe cooker) on board with it too!!

  42. Posted 4 Jun ’14 at 12:54 | #

    Enjoy Elsa ;-)

  43. Posted 4 Jun ’14 at 15:15 | #

    Loved the video for this and the filling sounds amazing!
    http://youtube.com/addalittlefood

  44. Anna
    Posted 4 Jun ’14 at 19:12 | #

    Har just gjort dessa och de blev fantastiskt goda, men tråkigt nog höll inte pannkakorna ihop när jag stekte dem… Tips på vad som kan gått snett? Tack för alla härliga recept och inspiration! /Anna

  45. Laura
    Posted 5 Jun ’14 at 12:00 | #

    I just have to agree with everyone else in the comments. wonderful video an the recipe is real fun and really good! I made them yesterday with a slightly different filling and they turned out amazingly! Today I’m going to try your “fat pancake”. Thank you for the inspiration you give to all your readers

  46. claudia
    Posted 5 Jun ’14 at 12:03 | #

    They are so delicious. Made them yesterday for dinner in a vegan style. Skipped the eggs and the water, add instead 3 tbsp of chickpeaflour and 3 tbsp of water. And used whole buckwheat flour. Perfect.

  47. Lyf
    Posted 5 Jun ’14 at 17:03 | #

    I absolutely adore the creativity of this dish. I’ve only just discovered your blog how late am I to the party? I saw your lovely cookbook in Australia and it will be on my bookshelf. I plan to make this recipe because it’s so original but I’m wondering, is it sweet or savoury?

    • Posted 6 Jun ’14 at 12:57 | #

      We both have sweet and savoury recipes in the book.
      /David

      • Lyf
        Posted 6 Jun ’14 at 15:26 | #

        Hi David I know your cookbook does! I was referring to these crepes.

        • Posted 8 Jun ’14 at 11:06 | #

          Haha! Well the crepes are savory but the apple filling adds a touch of sweetness to it all.
          /David

  48. Anna
    Posted 5 Jun ’14 at 21:28 | #

    I wanted to love these crepes, but couldn’t turn them over :-(. Do you know what could be a reason? I did everything by the recipe, but ended up just mixing crepe pieces with the filling.

    • Posted 6 Jun ’14 at 12:57 | #

      Hi Anna, I’m sorry for that. First of all, if you haven’t fried thin pancakes/crepes before, it takes a bit of a practice. The pan should be warm before you add the batter and have a knob of butter or oil in it. Don’t try to flip the pancake until it has set completely and the edges can be loosened with a spatula. It can sometimes be easier to flip it if you hold the pan in one hand and the spatula in your other hand and slightly lower the pan as you flip the crepe with the spatula.
      Or it can depend on the size of the eggs. If they are small, you can try using an extra egg. The batter also holds together better if you let it rest a while before frying the pancakes.
      Hope this helps. /David

      • Anna
        Posted 6 Jun ’14 at 16:08 | #

        Hi David,
        Thank you very much for reply. I do have some experience with thin pancakes. I think it was the other reason you mentioned: the batter just didn’t hold together and eggs I used were not big enough. Also I think may be I put too much spinach (generous 2 handfuls).

  49. Posted 5 Jun ’14 at 21:57 | #

    Looks amazing! Such beautiful presentation

  50. Posted 6 Jun ’14 at 02:07 | #

    Made these tonight. Big thumbs up! Yummo! Thanks.

  51. Posted 6 Jun ’14 at 15:36 | #

    Really, really, delicious and soft! the pancakes were surprisingly soft and light. The apple and tahini filling…really nicely balanced, who would have thought tahini would go well with apples.
    Thank-you!
    Scrumptious!!
    X

  52. Lora Wormwood
    Posted 7 Jun ’14 at 11:38 | #

    Made them yesterday: huge success, everybody loved them. Even my boyfriend’s little brother who usually loathes spinaches.
    They’re so so SO freackin’ good. I love how you mix sweet and savoury flavors.

  53. Aude
    Posted 7 Jun ’14 at 20:17 | #

    This recipe is great ! The pancake paste was so yummy… as I used frozen spinach I didn’t have to refrigerate it before cooking so it was super quick.
    I just changed the proportions as I found the paste too liquid. I divided everything by two except for the flour.
    For the filling I used what I had on hand : whole rice coated in a dressing made of black sesame cream, lemon and olive oïl, japanese greens, sliced fennel and apple. Excellent and very simple dinner ! Will definitely come back to my table.
    Thanks for sharing your love for food here, it’s a huge source of inspiration for me on my way to get greener !

  54. Posted 8 Jun ’14 at 13:27 | #

    I’ve been hooked on buckwheat flour lately.. so these are a must try. Pancakes are my “I don’t want to eat dinner” dinner, so I love that these at least have the greens in them!

  55. Jo
    Posted 9 Jun ’14 at 13:04 | #

    Just made these for the first time and they’re awesome!!! Will def make them again soooon! X

  56. Posted 9 Jun ’14 at 20:09 | #

    Gosh, I can eat her up! Pancakes and parathas are my daughter’s favorite too so I too make them with just about anything. The other day we made parathas stuffed with citrus couscous salad. It was a hit.

  57. Anna
    Posted 9 Jun ’14 at 21:11 | #

    These were were absolutley amazing! Even my ever so sceptical boyfriend liked them. I served the pancakes with crumbled feta cheese as well – it added a nice salty and savoury dimension to the sweet chickpea filling. I can really recommend it!
    /Anna
    P.s. Thanks for all your fantastic recipes! I’m truly an addict to your site – Everything I’ve tried has tasted incredible so far!

  58. Shareen
    Posted 10 Jun ’14 at 03:15 | #

    I just made these with 2 flax eggs for the eggs and they came out perfect!

  59. Claire
    Posted 10 Jun ’14 at 11:48 | #

    Hi! These pancakes were so yummy that I want to make them again! Do you think you could make them in advance and have them on a picnic? Or do you think the batter would keep in the fridge for a few days?

  60. Posted 11 Jun ’14 at 20:09 | #

    Such a fabulous blog – great little stories, amazing pictures but most importantly fabulously healthy and tasty recipes!!! SO happy I have stumbled across your blog!

  61. Posted 11 Jun ’14 at 23:26 | #

    I second Claire’s second question.
    Also, I’ve frozen my spinach leaves. Should I defrost them and then add to them to the batter mixture, or can i dump them straight in?

    Are the pancakes suitable for freezing?

    Thanks!

  62. Alicia
    Posted 16 Jun ’14 at 22:19 | #

    First pancake- disaster, second pancake- bad, third- not too bad, forth- pretty good, fifth- perfect. I tried these crepes last night and they were delicious. If anyone try to make them, just be patient. Don’t try to flip them too quick and make sure the pan is hot before you put the batter.
    The filling was yummy, I am going to try to use it in a different way.

  63. Ewa
    Posted 23 Jun ’14 at 17:54 | #

    Hello! What a recipe! You have a new fan and this one lives in Poland:)

  64. enrica
    Posted 24 Jun ’14 at 18:21 | #

    che belle!!!!
    un video dolcissimo … che invoglia a cucinare lo vostre meravigliose crepes!
    a kiss from italy

  65. Posted 1 Jul ’14 at 04:52 | #

    Can’t wait for breakfast tomorrow to try these! My wife is the gluten free pancake master but for some reason we haven’t had them lately. I
    think this will inspire her. We keep all kinds of gluten free flours around that we grind up with our Vitamix. Chickpea, sourgum flour and buckwheat are our go to flours. Our daughter seems to be allergic to eggs so we use the flax seed flour substitute like another commentor does. They don’t come out quite as fluffy as regular pancakes but are still delicious .Looking forward to more great recipes here!

  66. Sylvie
    Posted 2 Jul ’14 at 03:05 | #

    this recipe is awesome, and definitely original! i love the combination of tahini, apples and chickpeas.

    p.s. Elsa is just too adorable when she devours the pancake. hahaha

  67. S
    Posted 4 Jul ’14 at 07:57 | #

    these looked amazing but when i made them they remained relatively wet in the middle of the pancake. i did the recipe exact, with the exception of using spelt flour, and made the pancakes thin. Tried 3 times, with both coconut and olive oils. Any thoughts?

  68. Posted 7 Jul ’14 at 00:50 | #

    Spinach and crepes are on my favorites list. wonderful recipe.

  69. Posted 12 Jul ’14 at 21:54 | #

    What a nice combination of ingredients! This looks tasty!

  70. Floor
    Posted 13 Jul ’14 at 13:10 | #

    We are in love with these. My children want these every night and they have the left overs for lunch. I added turkish feta to the filing. Also adding some sauté onion and garlic is nice. Leaving out the chickpeas is no problem. So we go wild with the filling . The recipe is very inspiring! Thanks!

  71. Posted 3 Aug ’14 at 17:51 | #

    These are awesome. I never thought a day will come where my daughter who hates spinach will approve of dish containing it. But she loved it and and asked for more.

  72. Posted 7 Aug ’14 at 18:51 | #

    Those look great! Never would have imagined that spinach could work with crepes! Thanks for sharing.

  73. Posted 26 Aug ’14 at 17:30 | #

    Very interesting and creative recipe. Can I replace egg with something. Very nice photos. Thanks for sharing.

  74. Alexandra
    Posted 6 Sep ’14 at 20:35 | #

    I chose this recipe for a dinner party. I had never tried it before but it seemed so wonderful, nutritious and easy that I took the risk – and it was SO worth it. We were absolutely in love with the crepes and especially the filling, no one felt guilty about seconds or thirds and I can recommend this recipe to everyone because everyone will be able to make it taste just as amazing.
    At first I was a bit worried that my batter would be too runny, so I added a little more flour but apart from that the crepes were fluffy and green and just perfect.
    I shared your website after the dinner and you guys definitely got three more followers.

    Thank you so much!
    Greeting from Stockholm :)

  75. Beverley
    Posted 8 Sep ’14 at 09:33 | #

    I have made these several times – the first time was a disaster – they stuck to the pan and just didn’t work. But now I’ve mastered them! It seems to be important to melt the coconut oil properly before adding it to the batter – and because I use blue eggs that are possibly smaller than standard large eggs I add a fourth egg to the mixture, which works a treat. I can keep the mixture in the fridge for at least a couple of days and I make them regularly for my daughter’s breakfast, often with a sprinkling of cheese and – a handful of your delicious kale crisps! – which add crunch and make it fun to eat.

  76. Lauren
    Posted 27 Sep ’14 at 07:45 | #

    I just made these and they were delicious (especially the filling!!) however I could not get the pancakes to stay together — they kept falling apart. Any suggestions?

  77. Tamara
    Posted 1 Oct ’14 at 01:50 | #

    Ok, you pancake lovers… a question. I love pancakes, too, but I’m always puzzled as to what sort of pan to use. I’ve had teflon pans, but I’m not a big fan as they get scratched in no time, and are then useless. I now have a ceramic pan, but it seems that ever since my sister burnt her pancakes in it, everything sticks and pancakes are nearly impossible to flip. What sort of pans do you guys use, and how? I’ll be thankful for any insight.

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