If you love bringing simple dishes to the table with an original touch, these green vegetarian flatbreads (or savory crepes) are perfect for you! Their beautiful natural color and the delicate flavor of spinach make them ideal for stuffing with fresh and genuine ingredients.
Whether you choose to serve them as flatbreads – thicker, fluffy, and cooked in a pan – or as crepes – thinner and versatile, to be rolled or baked – the result will always be tasty and nutritious. Perfect both hot and cold, they are ideal for a light lunch, a picnic, or even as a base for more elaborate preparations.
Why try them?
• They are rich in fiber and minerals thanks to spinach
• The dough is yeast-free and prepared in minutes
• They can be customized with sweet or savory fillings
• They are a great way to get kids to eat vegetables!
Related recipes:
- Difficulty: Medium
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 2 People
- Cooking methods: Slow Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 18 oz frozen spinach
- 1 egg
- 1/4 cup egg white
- 1 tsp salt
- to taste extra virgin olive oil
Tools
- Pan
- Lid
- Salad Bowl
- Immersion Blender
Steps
Begin by placing the frozen spinach directly into the pan and melt over low heat, with the lid on. Stir occasionally until all the spinach becomes soft.
Next, transfer the spinach to a salad bowl and add the salt, egg, and egg white.
At this point, add a pinch of chives (optional) and start blending everything with the help of an immersion blender. It should result in a sort of thick, not too liquid pulp.
For cooking, heat a little oil in a non-stick pan, and once it reaches temperature, pour a serving of blended spinach and spread it evenly over the surface. Cook on low heat until the flatbread solidifies.
Finally, when the flatbread is solid, flip it with the help of a plate and cook on the other side for a few minutes. Once finished, transfer the cooked crepe to a plate and continue in the same way until the batter is finished.
To finish, garnish your spinach flatbreads with your preferred ingredients. On this occasion, we opted for a filling of robiola cheese and bresaola.
Tips
Use a non-stick pan to prevent the flatbreads from sticking to the bottom.
FAQ (Frequently Asked Questions)
Can I store leftover flatbreads?
Of course, the crepes can be stored in the fridge for about 2 days and can be eaten cold or reheated when needed.
