Ingredients
– 3 cups fresh spinach
– 2 eggs
– 1 tbsp Carapelli Original EVOO (plus more for cooking)
– ½ tsp salt
– 1 cup all-purpose flour
– ¾ cup milk
– Cherry tomatoes (for serving)
Directions
1 Blend all ingredients until smooth.
2 Heat 1 tbsp olive oil in a pan. Pour in batter and tilt to spread.
3 Flip when edges lift easily, cook another 1–2 minutes.
4 Place crepes on a baking sheet, fold edges inward leaving space for an egg.
5 Bake at 375°F (190°C) until the egg is cooked.
6 Serve with cherry tomatoes, olive oil, and salt.
2 Heat 1 tbsp olive oil in a pan. Pour in batter and tilt to spread.
3 Flip when edges lift easily, cook another 1–2 minutes.
4 Place crepes on a baking sheet, fold edges inward leaving space for an egg.
5 Bake at 375°F (190°C) until the egg is cooked.
6 Serve with cherry tomatoes, olive oil, and salt.
