Green Kitchen Stories »Green Pancakes – Three Ways

We love green pancakes (also known as spinach crepes) in our family and you are constantly exploring more ways to incorporate them into various meals. We have many examples and ideas in our cooking books, but here are three new favorites:
1. Add mustard, lentils, tomato slices and cheese to you. Fold them, bake them quickly until the cheese melts and serve with a fresh salad of lentils and melon.
2. Fill them with sweet potatoes, spinach, feta cheese, yoghurt and atar. Then roll them and shred them into a picnic chicory.
3. Make a bowl of banana with some whipped cream, yogurt, raspberries, butter and chocolate.

We share all of these recipes below. You can either make pancakes from scratch or use refrigerated cold lost pancakes for these recipes. It's not vegan, but if you use our pancakes as a base, you can easily modify the fillers to suit a vegan diet. The humus, pesto, avar or coconut yoghurt is an extremely creamy coating in vanity pancakes instead of yoghurt and cheese.

The recipe for the batter comes from Green Kitchen's cooking book at home and we've included it at the bottom of this publication. They are the easiest, gluten-free pancakes we know. Pancakes operate as a quick dinner in our family, as the batter takes literally 30 seconds to blend in to have the first pancakes on the table within 5 minutes (of course I do not always let the batter rest even if I recommend it).


Gruyere, mustard & lentils Melt pancake
Serves 4 as a meal

This is the potato that is equivalent to the sandwich with melted cheese. It's a great way to give the old pancakes a new life. We love it with lots of mustard (obviously less for children) and a crisp salad for balance.

4 green pancakes (see recipe below)
8 slices of gruyere cheese (or other cheese)
4 large teaspoons of mustard
8 cherry tomatoes
200 g / 1 cup cooked lentils (the store you bought is ok)

1 lettuce bag
1 avocado
1 melon galia (or other melon)
10 cm / 4 inch cucumber
olive oil

balsamic vinegar
Salt Pepper

Make the batter and fry the pancakes, if you have not already. Place two slices of cheese in the middle of each cake. Apply a layer of mustard to the cheese, cut the tomatoes sparingly and place them on the mustard with a small handful of lentils. Fold the pancakes into squares and place them in a pan with a chopped olive oil on top. Bake at 200 ° C / 400 ° F for 10-12 minutes or until the cheese melts. In the meantime, chop the lettuce, avocado, melon and cucumber and place in a salad bowl. Add the remaining lentils. Spray with olive oil, balsamic vinegar, salt and pepper and discard. Serve the crepe fried with salad on the side.


Sweet potatoes and sugar potatoes for pastry
Makes 20 rolls

You can use almost all the vegetables in rolls rolls. Just make sure you have something creamy and sticky as a base to connect them together. For a vegan version, use hummus instead of yogurt and tofu instead of slice and sprinkle with yeast.
The next time, we'll add some crushed walnuts for crunching, pomegranate seeds for extra similarity and perhaps some mint leaves for a fresh taste.

4 green pancakes (see recipe below)
1 big sweet potato
1 tablespoon of lemon juice

1 cup of full fat Turkish yoghurt
200 g of slice
2 handfuls of spinach, finely chopped
1 cup cooked chickpeas
2 tablespoons (an awesome mix of spices that you can find in the Middle East stores)
2 tablespoons chilli flakes (optional)

Set the oven at 200 ° C / 400 ° F. Cut a sweet potato halfway along, brush each cut side with a little oil and cinnamon. Place on a tray and bake for 40 minutes or until the flesh is soft and golden. If you have not prepared the batter and fry it, it is time to do so. When the sweet potato is ready, use a fork to soak the flesh (you can put it on her skin to store some dishes). Press the lemon juice and the added cinnamon while chopping.

Spread the sweet potatoes in half of each pancake and the thick yoghurt in the other half. Cut the slice cheese into 1 cm / 1/3 inch thick bars and place each cake in the center. Add a handful of finely chopped spinach, a pair of chickpeas, a generous fish for atar and a few chili flakes (if you are using). Wrap the pancakes as tightly as possible and roll into 2 inch / 5 cm rolls.


Sweet Pancake Banana Split
Serves 4

4 green pancakes (see recipe below)
1 cup cream whipped cream
1 cup of Greek yoghurt
4 bananas

1 cup of raspberries
4 tsp. Soup butter
4 teaspoons of honey
30 g / 1 ounce of chocolate
1 handful of cannabis seeds or cut almonds

Place each pancake on the bottom of a small bowl. Add mugs of whipped cream and yoghurt. Cut the bananas into pieces of bite size and spread it into the bowl. Add raspberries and finely ground with peanut butter and honey. Sprinkle with chopped black chocolate, cannabis seeds and a top with a few mint leaves.


Spinach crêpes (in our house known as Green Pancakes)
It does 10-14, depending on the size of your pan and the thickness of your frying pan

5 eggs
150 grams / 1 cup of rice flour (both light and whole grains, as well as grain flour)
500 ml / 2 cups of oat milk, or milk of choice
a large handful of spinach
a small handful of herbs (basil, mint or parsley)
Sea salt

Grasp the eggs in a blender or food processor. Add the remaining ingredients and mix at high speed until you are gone. Allow to rest for 20 minutes before you start to fry them (you can fry them immediately, but it will be a bit harder to get back). For frying, add a little butter or coconut oil to a 20cm / 8 inch unadhered pan / frying pan on medium heat. After warming up (this is important or otherwise sticking), tap the batter then pour 80 ml / 1/3 cup into the pan. Leave the frying for 1-2 minutes or until small bubbles are formed on the surface and the base is golden. Make a spatula around the edges to make sure it is detached from the pan before turning it carefully and frying the other side for one minute. Transfer to a dish and repeat with the rest of the batter (you may need to reduce the heat shortly after the first crepes).

To store the crêpes, keep them in an airtight wrapper in the fridge and it will be good for 3-4 days.