Green Crepes

So I had some milk that was actually past its use-by date, but still tasted fine, and some spinach that had been sitting in my fridge for long, and would soon start to wilt. I hate wasting food, so was thinking how to use those two. I decided to make healthy crêpes. The result? Nice. And with some cream cheese (preferably the one with herbs) spread inside it can be a nice healthy breakfast, or light lunch.

Ingredients

2 eggs

2 cups/480ml skimmed milk

80g fresh spinach leaves, shredded

1 1/2 cup flour (I used gluten-free white flour mix and gram flour to make it gluten free, but plain white will do as well if you're not on a gluten-free diet)

few drops of sunflower oil

salt, black pepper 

*filling: soft cheese with herbs, sun-dried tomatoes (optional)

Instructions

1. Whisk the flour, eggs, milk, salt and pepper in a bowl to a smooth batter. Add the oil and shredded spinach. Mix together. 

2. Leave the batter to rest in a warm place for about half an hour.

3. Just before cooking, heat up a shallow frying pan, then wipe it with oiled kitchen paper.  
4. Pour a ladleful of the batter and tilt the pan to cover the base thinly; cook the crêpe for a minute each side.
5. Transfer the crêpe to a plate and repeat until all of the batter has been used up. 
6. To serve, spread the cream cheese (or any other filling you like) over one half of a crêpe and roll up.