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.


  • 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
  • Jag måste testa dessa! Och så är dem glutenfria :)
  • Spinach pancakes are really popular here in Finlandand are typically enjoyed with lingonberry jam. What a great recipe you've created; I love that you used buckwheat flour instead of wheat or barley.
  • Valeria Pestana
    Just had buckwheat pancakes for dinner yesterday. Now I know what to do with the rest of the bag :D I'm probably restating the obvious when saying your YouTube channel was the bestest thing that could happen to GKS, it's no longer a mystery how your beautiful dishes are prepared and arranged (it is very nice to get a sneak peak into your cooking at home, and getting to hear you speaking in English I can finally put a voice to the blog posts I so much enjoy reading). I've been following this blog since 2009 and finally noticed that every new achievement feels like a mini victory for myself. It's inevitable to feel happy for the accomplishments of others you ---if I may say so--- care for. This blog is the reason I decided to do one year of exchange studies in Stockholm which in turn led me to meet the love of my life. Your blog has changed my life in more than one way and for that I want to thank you guys. I hope you keep touching others lives in the same way as you have done with mine.
  • Marie-Noelle
    Oh wow! The vegetables through the pancake batter... Sneaky but brilliant. I wil try this to get my (16 year old) daughter to eat chick peas as wel... I suppose you can try more green leaf vegetables, like turnip tops or chard as we have them in the garden. Great idea, the video channel!
  • I saw this video on youtube last week and was hoping you'd post here as well. I love how much Elsa loves and talks about pancakes, so sweet. It surely keeps your pancake creativity muscles flexed, no?! Love the chickpea and apple combo too, what a unique idea.
  • I do these “green hulk pancakes” which we call “pond frog crepe” very often, for the same reason… make it more nutritious and funny! Whatever I serve with a bizarre name ma boys will eat it happily! But these filling really captured my attention…. I MUST do it, sounds so yummy!!!! Love your videos, recipes and stories….. Hugs from Spain, Eva
  • Such an unusual dish but it looks totally delicious - can't wait to try it so thanks for sharing. P.s. The video is also beautifully shot!
  • I love spinach! And don't worry - I volunteer with 5-7 year old girls, and they only talk 'ugly' a occasionally... They still find it hilarious tho.
  • Such a FANTASTIC video!!!!loving these savory crepes with the tahini filling! Looks sooooo drooooool-worthy! Wouldn't mind one bit waking up early in the mornings if these beauties were to be served! <3
  • I think the video looks great, the pankcakes doo too. Pancakes for dinner always! www.dancingthroughsunday.typepad.com

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