Happy Friday, Friends!
Today’s recipe is a nourishing spinach crepe recipe that you can cook up and fill with your favorite low FODMAP combos such as scrambled eggs, tomatoes and melted Cheddar or maybe roasted shrimp, shredded red cabbage, grated carrots, sliced tomatoes, more spinach and perhaps a drizzle of oil and vinegar dressing. YUM!
I made the spinach crepe with buckwheat flour, a nourishing whole grain gluten-free flour. A 1/4 cup of whole grain buckwheat flour contains 3 grams of fiber and 4 grams of protein.
I am all about maximizing nutrition in every bite–and this spinach crepe is a great way to boost your nutrition on the low FODMAP diet. Don’t be scared to try to make a crepe…they are much easier than you might think! A non-stick skillet makes the job so much easier!
This weekend we are off to Maine to winterize our cottage and take in one more wonderful coastal Maine weekend. I am looking forward to some downtime…and study a little for my Nutrition Epidemiology mid-term! I am always learning over here! 🙂 Have a great weekend…and give my crepe recipe a try.
- Yield: 4-6 crepes; serving size 1 crepe
- 1 cup spinach, packed
- 2 eggs
- 1/2 cup buckwheat flour
- 1/4 teaspoon salt, optional
- 1/2 cup lactose free milk
- 1 1/2 tablespoons butter, melted
- Add spinach, eggs, buckwheat flour, salt (if using), lactose free milk and melted butter into blender and blend mixture until smooth and green.
- Heat oiled non-stick medium skillet over medium heat.
- Add about 1/4 cup of the mixture and swirl to cover bottom of the skillet into thin layer.
- Cook about 1 1/2 minutes per side.
- Fill with your favorite low FODMAP combos such as scrambled eggs, tomatoes and cheese or roasted shrimp and low FODMAP veggies. Get creative!