Colorful Veggie Crepes | How to make HEALTHY veggie Pancakes | Toddler and BLW frienfly ♥

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour increases fiber content.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and dairy-free.

Defrost 1 cup of frozen spinach in the microwave for 1 minute.

In a glass jar that can hold at least 0.5 liters, add 375 milliliters of water and mark the level.

Empty the water and use the jar to mix the ingredients.

Add the defrosted spinach and a bit of milk to the jar to help blend.

Fill the jar with milk up to the 1.5 cup mark.

Add 2 eggs, 1/4 teaspoon of salt, 1/2 cup of flour, and 1.5 tablespoons of rapeseed oil to the jar.

Blend all the ingredients until smooth to make the spinach crepe batter.

For the sweet potato wraps, use 1/2 cup of cooked sweet potato instead of spinach.

Blend the sweet potato with a bit of milk, filling the milk up to the 1.5 cup mark.

Add 2 eggs, 1/2 cup of flour, 1.5 tablespoons of rapeseed oil, and salt to the jar and blend until smooth.

Optionally, enhance the color with 1/2 teaspoon of curcuma powder.

For the pink crepes, use 1 small pre-cooked beetroot.

Blend the beetroot with a bit of milk, filling the milk up to the 1.5 cup mark.

Add salt, 2 eggs, 1/2 cup of flour, 1 tablespoon of lemon juice, and 1.5 tablespoons of rapeseed oil to the jar and blend until smooth.

Preheat a special nonstick pan on medium-high heat before pouring the batter.

Pour the batter into the pan and cook until the edges are set, about 1 minute.

Flip the crepe and cook for another 10 seconds to maintain the vibrant color.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens