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كريب سبانخ

0:00/0:00
100%
30 min

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. 1

    Boil the spinach in hot water for 3 minutes, then immediately transfer it to ice-cold water to retain its color.

  2. 2

    Blend the boiled spinach with milk, oil, salt, black pepper, and Cajun spices until smooth.

  3. 3

    Strain the mixture to get rid of any lumps

  4. 4

    Add the flour and egg to the mixture and blend again until the batter is smooth.

  5. 5

    Heat a non-stick skillet over medium heat with a drizzle of oil

  6. 6

    Pour a ladle of batter, spread it evenly, and cook until golden, then flip to cook the other side.

  7. 7

    Repeat until all the batter is used.

  8. 8

    Slice the onions, tomatoes, and apples into slices

  9. 9

    Spread labneh on each crepe, then add tomato slices, arugula, green apple slices, red onion, and a drizzle of lemon juice.

  10. 10

    Top with smoked salmon and sprinkle with chopped dill.

  11. 11

    Fold the crepe and serve immediately.

Nutrition Facts

Calories: 0, Fat: 0g, Protein: 0g, Carbs: 0g
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