Spinach Crêpes with Apple & Chickpeas


If you put a word counter on Elsa, there would be a few ugly ones topping the most popular list. But if you continue down from “poop” and “pee”, you would eventually find the word “pancakes” on fifth or sixth place on the list.

Our daughter talks about pancakes several times each day. It’s her robotic answer to the question “what would you like to have for dinner?”. Or breakfast. Even if we don’t eat pancakes every day, it is a pretty frequent dish in our home. So to make them more nutritious and interesting, we try to come up with different varieties.

We do whole grain rye pancakes, banana pancakes, almond pancakes, kaniwa pancakes, Indian dosa with sweet potatoes, chocolate pancakes for dessert, baked pancakes and … green hulk pancakes (or Spinach Crêpes as we call them here). They are very simple to make, just mix the batter in a blender together with spinach (or kale) and some fresh herbs. You might want to start out with less spinach and add more as your kids get used to the flavor. The recipe is of course great for adults as well. If you add a bit more fresh herbs to the batter, the pancakes will taste like they are pesto infused. These pancakes are topped with a Chickpea, Apple & Tahini Filling that has a slightly sweet flavor that usually goes well with kids and grown-ups alike.

Here is video from our YouTube channel, showing you how we make them. We use a hand blender in the video, but a stand blender is even easier to use.

Spinach Crêpes with Chickpea, Apple & Tahini Filling
Serves 4

The buckwheat flour we use in Sweden is quite light in colour. If you use a dark buckwheat flour the pancakes will get a more earthy colour than ours.

Crepe batter
1 ½ cup / 225 g buckwheat flour
3 large eggs
2 cups / 500 ml plant milk (we use oat milk)
1 cup / 250 ml water
1 tbsp melted coconut oil or butter (more for frying)
a pinch of sea salt
2 handfuls fresh spinach, rinsed (or thawed frozen)
10 leaves fresh basil (optional)

Chickpea, Apple & Tahini Filling
3 tbsp tahini
3 tbsp cold-pressed olive oil
1 organic lemon, juice
2 small apples, grated on a box gratersea salt & freshly ground black pepper, to taste
around 2 cups / 600 g cooked chickpeas/garbanzo beans

Place all the crepe ingredients in a large mixing bowl and mix with a hand (immersion) blender until smooth and green. This step can also be done in a regular blender. Refrigerate the batter for 30 minutes.

Heat an 8 inch / 20 cm frying pan on medium heat. Add a pinch of oil and when it is melted, about 1/3 cup / 80 ml of the batter. Tilt the pan in circles until the batter is evenly distributed. Fry for about 1 minute on each side, until the pancakes are golden and can be turned easily. Fry all of the pancakes and put on a baking sheet to cool off.

Preparing the filling: Whisk tahini, oil and lemon juice together in a mixing bowl. Add grated apple, salt and pepper and stir to combine. Add the chickpeas and mix it with your hands until the chickpeas are coated.

Add a generous dollop of the filling in the centre of each crepe. Fold the crepe over the filling and serve.


  • Such a fabulous blog - great little stories, amazing pictures but most importantly fabulously healthy and tasty recipes!!! SO happy I have stumbled across your blog!
  • Claire
    Hi! These pancakes were so yummy that I want to make them again! Do you think you could make them in advance and have them on a picnic? Or do you think the batter would keep in the fridge for a few days?
  • Shareen
    I just made these with 2 flax eggs for the eggs and they came out perfect!
  • Anna
    These were were absolutley amazing! Even my ever so sceptical boyfriend liked them. I served the pancakes with crumbled feta cheese as well - it added a nice salty and savoury dimension to the sweet chickpea filling. I can really recommend it! /Anna P.s. Thanks for all your fantastic recipes! I'm truly an addict to your site - Everything I've tried has tasted incredible so far!
  • Gosh, I can eat her up! Pancakes and parathas are my daughter's favorite too so I too make them with just about anything. The other day we made parathas stuffed with citrus couscous salad. It was a hit.
  • Jo
    Just made these for the first time and they're awesome!!! Will def make them again soooon! X
  • I've been hooked on buckwheat flour lately.. so these are a must try. Pancakes are my "I don't want to eat dinner" dinner, so I love that these at least have the greens in them!
  • Aude
    This recipe is great ! The pancake paste was so yummy... as I used frozen spinach I didn't have to refrigerate it before cooking so it was super quick. I just changed the proportions as I found the paste too liquid. I divided everything by two except for the flour. For the filling I used what I had on hand : whole rice coated in a dressing made of black sesame cream, lemon and olive oïl, japanese greens, sliced fennel and apple. Excellent and very simple dinner ! Will definitely come back to my table. Thanks for sharing your love for food here, it's a huge source of inspiration for me on my way to get greener !
  • Lora Wormwood
    Made them yesterday: huge success, everybody loved them. Even my boyfriend's little brother who usually loathes spinaches. They're so so SO freackin' good. I love how you mix sweet and savoury flavors.
  • Really, really, delicious and soft! the pancakes were surprisingly soft and light. The apple and tahini filling…really nicely balanced, who would have thought tahini would go well with apples. Thank-you! Scrumptious!! X
  • Made these tonight. Big thumbs up! Yummo! Thanks.
  • Looks amazing! Such beautiful presentation
  • Anna
    I wanted to love these crepes, but couldn't turn them over :-(. Do you know what could be a reason? I did everything by the recipe, but ended up just mixing crepe pieces with the filling.
    • Hi Anna, I'm sorry for that. First of all, if you haven't fried thin pancakes/crepes before, it takes a bit of a practice. The pan should be warm before you add the batter and have a knob of butter or oil in it. Don't try to flip the pancake until it has set completely and the edges can be loosened with a spatula. It can sometimes be easier to flip it if you hold the pan in one hand and the spatula in your other hand and slightly lower the pan as you flip the crepe with the spatula. Or it can depend on the size of the eggs. If they are small, you can try using an extra egg. The batter also holds together better if you let it rest a while before frying the pancakes. Hope this helps. /David
      • Anna
        Hi David, Thank you very much for reply. I do have some experience with thin pancakes. I think it was the other reason you mentioned: the batter just didn't hold together and eggs I used were not big enough. Also I think may be I put too much spinach (generous 2 handfuls).
  • Lyf
    I absolutely adore the creativity of this dish. I've only just discovered your blog how late am I to the party? I saw your lovely cookbook in Australia and it will be on my bookshelf. I plan to make this recipe because it's so original but I'm wondering, is it sweet or savoury?
      • Lyf
        Hi David I know your cookbook does! I was referring to these crepes.
        • Haha! Well the crepes are savory but the apple filling adds a touch of sweetness to it all. /David
  • claudia
    They are so delicious. Made them yesterday for dinner in a vegan style. Skipped the eggs and the water, add instead 3 tbsp of chickpeaflour and 3 tbsp of water. And used whole buckwheat flour. Perfect.
  • Laura
    I just have to agree with everyone else in the comments. wonderful video an the recipe is real fun and really good! I made them yesterday with a slightly different filling and they turned out amazingly! Today I'm going to try your "fat pancake". Thank you for the inspiration you give to all your readers
  • Anna
    Har just gjort dessa och de blev fantastiskt goda, men tråkigt nog höll inte pannkakorna ihop när jag stekte dem... Tips på vad som kan gått snett? Tack för alla härliga recept och inspiration! /Anna
  • Loved the video for this and the filling sounds amazing! http://youtube.com/addalittlefood
  • Becki
    These are great! We made them with kale, so they weren't pretty green like yours. (and as you warned, my buckwheat flour darkens the pancakes too). The crepes and the filling were very tasty, and great together. And the video is a great addition! I would normally be pretty leery about trying this (I like all of the ingredients individually and really didn't expect it to come together so well) and the video helped a lot with what to expect. Really got my husband (the crepe cooker) on board with it too!!
  • monica
    I love this blog! I tried making this recipe for dinner tonight. The filling was awesome, but I substituted almond flour for buckwheat and that didn't turn out so great. I need to find some buckwheat flour!
  • Delicious! Just cooked it all for our supper. The basil makes it in my opinion. Thank you for another fantastic recipe. Love the videos too. You guys are very inspirational! Hope your pregnancy is going really well Luise xx
  • VeggieLover
    Great recipe, looks delicious, btw - whats the background music? I love it. Your blog is very inspiring for healthy living, thx a lot :)
  • Natalie
    sneaky sneaky..yeah it isn't always easy to have kids and eat healthy, and yet its so important for them
  • I just wanted to say how beautiful and fresh your Youtube channel is! I especially love how it doesn't feel commercial. You guys always look so fresh and genuine! There you have your way to have your kids eat veggies - stuff them in pancakes :) isn't Elsa a lucky kid?!
  • Beautiful, wholesome and flavorful dish! I love your new video series - so fun!
  • Wow these pancakes look wonderful. I cannot wait to try them. What a great way to get kids eating greens. Just to say I love your blog and will start watching your you tube videos now. Well done! Cynthia

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