Directions:
Wash the fresh spinach and drain well to remove excess water.
In a blender, add the spinach and milk. Mix until you get a smooth and uniform mixture.
Add flour, eggs, melted butter, and salt to spinach mixture in blender. Mix again until all the ingredients are well combined and the dough is smooth. If the dough seems too thick, you can add a little more milk.
Let the dough rest in the refrigerator for at least 30 minutes. This will allow the ingredients to mix well and the dough to have the right consistency.
Heat a nonstick skillet over medium heat and add a few drops of oil to lightly grease the surface.
Pour some of the batter into the hot pan and turn it quickly so that the batter spreads out and coats the bottom of the pan in a thin, even layer.
Cook the crepe for about 1-2 minutes, until you see the edges begin to lightly brown and the top surface is no longer runny.
Using a spatula, carefully flip the crepe over and cook the other side for another 1-2 minutes.
Repeat the process with the rest of the batter, lightly oiling the pan before making each crepe.
Stack the cooked crepes on a plate, separating them with parchment paper so they don't stick together.
Once you have cooked all the crepes, you can fill them with whatever you prefer. Some options are cheese, ham, sautéed mushrooms, extra spinach, etc.
I await your comments! Enjoy!
