Green Keto Crepes with Spinach
Almond flour and psyllium provide fiber and an elastic texture, while spinach adds folates and a vivid green color. The mild flavor lets you serve these crepes with savory fillings, sauces, or fresh vegetables.
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Inventory: Blender
1 kg 111 gram
Servings: 4 (1 serving ≈ 129 gram)
Digestion time: 2 hour
Blend almond flour (100 g), psyllium (10 g), water (350 g), spinach (50 g), khmeli-suneli (2 g), dried garlic (2 g), and black salt (3 g) into a smooth thin batter.
Leave the batter for 10 minutes so the psyllium can bind the moisture.
Cook thin crepes in a well-heated pan for about 20 minutes, turning them after the surface sets.
Serve the crepes warm with vegetables or a keto sauce.
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