Wellness Hub
The Edit
From the Wellness Centre · Recipes
Bright, nourishing and endlessly versatile—these energising green crepes are made with leafy greens, buckwheat and a little Jing.
These green crepes are a fun and versatile way to bring more colour to breakfast, lunch or dinner. They also make a delicious canvas for whatever fillings you already have on hand.
Jing is traditionally used as a restorative tonic, making these crepes a lovely addition to a slower morning or nourishing weekend meal.
Ingredients
Crepe batter
- 1½ cups buckwheat flour
- 1–2 teaspoons Jing powder
- 3 large eggs
- 2 cups oat milk, or your preferred milk
- 1 cup (250 ml) water
- 1 tablespoon melted coconut oil or butter, plus more for frying
- A pinch of sea salt
- 2 handfuls fresh spinach, rinsed—or thawed frozen spinach
Fillings to try
- Peanut butter and berry jam
- Apple slices and coconut yoghurt
- Tomato and cheese
- Avocado slices and roasted pumpkin
Method
01. Place all the crepe ingredients into a blender and blend until smooth and green. Refrigerate the batter for 30 minutes.
02. Heat a crepe pan over medium heat. Add a little oil and, once melted, pour in approximately ⅓ cup of batter. Tilt the pan in circles until the batter is evenly distributed. Cook for approximately one minute on each side, until golden and easy to turn.
03. Repeat with the remaining batter, transferring the cooked crepes to a baking sheet to cool.
04. Prepare your fillings—slice, spread and layer as you like. Fold or roll the crepes around your chosen fillings and enjoy.
Kitchen note: No crepe pan? A regular frying pan works beautifully. Leftover crepes will keep well in the fridge for a few days.
Small rituals. Lasting shifts.
Make it your own.
Go sweet, go savoury or use up what is already in the fridge. These crepes are designed for slow mornings and beautifully unfussy meals.
