Spinach Breakfast Crepes 🌿🥞

👶 12–23 Months 🌿 Spinach 🥞 Crepes 🍌 Sweet or Savory

Soft green crepes made with spinach, egg, milk and flour. Serve them folded or rolled with toddler-friendly fillings for a fun breakfast.

Age 12–23 months

Yield 8 crepes

Prep 5 min

Total 40 min

These crepes can be served in different ways. Keep them soft and flexible and choose fillings with an age-appropriate texture for your toddler.

Ingredients

Add the milk, melted butter, egg, maple syrup, flour and spinach to a blender.
Blend until completely smooth.
Refrigerate the batter for at least 30 minutes. If you do not have time, the batter can also be used immediately.
Melt some butter in a pan over medium heat and use a brush to spread it over the surface.
Pour a small amount of batter into the pan and quickly tilt and rotate the pan to spread the batter into a thin crepe.
The original recipe uses an 8-inch pan and approximately ¼ cup batter per crepe.
Cook until the edges begin to lightly brown and lift away from the pan.
Flip the crepe and cook for approximately 30 seconds on the second side.
Stack the cooked crepes on top of each other as you continue cooking so they stay soft.
Add your preferred filling, then fold or roll and serve.

Spread peanut butter in a thin layer and serve with banana inside the crepe. Fold or roll into a soft, easy-to-hold shape.

Add natural yogurt and appropriately prepared strawberries, then fold the crepe before serving.

The images above show two different ways to present the same spinach crepe recipe.

12–23 months: Keep the crepes soft and flexible rather than cooking until dry or crisp.

They can be folded, rolled, cut into strips or cut into smaller pieces depending on your toddler's feeding skills.

If rolling the crepe around a filling, avoid creating a very thick or tightly packed roll.

Nut butter should be spread thinly rather than offered as a thick spoonful.

Prepare fruit toppings and fillings in an age-appropriate size and texture.

Egg: Egg is a common food allergen.
Milk: Dairy milk is a common food allergen. A dairy-free alternative may be used as stated in the original recipe.
Wheat: All-purpose flour contains wheat.
Peanut butter: If using the peanut butter and banana serving idea, peanut is a common allergen.
Texture: Keep the finished crepes tender, flexible and easy to bite.
Always serve your toddler seated upright and under adult supervision.

Resting the batter for 30 minutes helps improve the crepe texture, although the batter can be cooked immediately.
Whole milk may be replaced with a dairy-free alternative such as oat or coconut milk.
All-purpose flour may be replaced with whole wheat flour.
Butter may be replaced with an equal amount of coconut oil.
For a classic crepe, the spinach may be omitted.
For a savory version, the source says to omit the maple syrup and replace it with ¼ teaspoon salt.

Fridge: Allow the crepes to cool completely, then wrap and refrigerate for up to 3 days.
Freezer: Store for up to 2 months.
Place parchment paper between individual crepes before freezing to help prevent them from sticking together.
Reheat gently in a pan over low heat until warmed through.