كريب سبانخ
Ingredients
- 1BunchSpinach
- 1CupMilk
- 2CupOil
- 1PinchSalt
- 1To TasteBlack pepper
- 1Teaspoons (tsp)Cajun spices
- 0.75CupFlour
- 1Psc.eggs
- 1Tablespoons (tbsp)Strained Yogurt
- 1Psc.Tomato
- 1BunchArugula
- 1Psc.Green Apple
- 0.5Psc.Red onion
- 1Psc.lemon
- 1Grams (g) Smoked Salmon
- 1Tablespoons (tbsp)Dill
Steps
- 1
Boil the spinach in hot water for 3 minutes, then immediately transfer it to ice-cold water to retain its color.
- 2
Blend the boiled spinach with milk, oil, salt, black pepper, and Cajun spices until smooth.
- 3
Strain the mixture to get rid of any lumps
- 4
Add the flour and egg to the mixture and blend again until the batter is smooth.
- 5
Heat a non-stick skillet over medium heat with a drizzle of oil
- 6
Pour a ladle of batter, spread it evenly, and cook until golden, then flip to cook the other side.
- 7
Repeat until all the batter is used.
- 8
Slice the onions, tomatoes, and apples into slices
- 9
Spread labneh on each crepe, then add tomato slices, arugula, green apple slices, red onion, and a drizzle of lemon juice.
- 10
Top with smoked salmon and sprinkle with chopped dill.
- 11
Fold the crepe and serve immediately.
Nutrition Facts

