Spinach crepes are a great breakfast as well as snacking solution, especially for growing up kids with a high metabolism. They are forever hungry and as mothers, we need to keep a whole range of healthy as well as delicious options handy.
I am calling these crepes and not palak cheela or chilla because I like to make them with eggs. A cheela or a chilla is made eggless and often, in palak chilla, besan or Bengal gram flour is added as a binding agent. That has a completely different taste. This is a pure form of the classic crepe, only without any dairy and is savoury in taste. The egg and flour act as the perfect binding agent.
You can pack the crepes with other green vegetables too. These spinach crepes don’t fall apart or break easily. So they are great as a picnic food or even while traveling by train. Fussy eaters, especially children love them. You wouldn’t believe this but my son fell for this when I told him that these are ‘Japanese pancakes’. He devoured 2 of them without any fuss. You can also make them gluten-free by using oats or any other millet flour in place of all-purpose flour.
Serving these Spinach Crepes
This is the interesting part. You can serve these spinach crepes with any kinds of dips or fillings. Think that they are cheelas and serve them with a nice lehsun ka achar or any other kind of pickle. I like to cut long strips of cucumbers and tomatoes, some onions too. Spread a dip (a feta cheese dressing would be nice), or pesto. And then top with the salad, sprinkle black pepper and salt and serve.
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Spinach Crepes | Dairy Free Savoury Crepes | Palak Chilla
- 1 cup spinach leaves
- ¾ cup all-purpose flour
- 1 no egg
- ¼ tsp baking powder
- 1 small onion
- 1 tsp garlic paste
- 2 tsp olive oil
- salt to taste
- Blanch the spinach leaves in hot water for half a minute and then take it out.
- Drain the water and place the spinach leaves in ice-water.
- Now squeeze all the water and put the leaves in a blender.
- Add 1 egg, baking powder, onion, garlic paste and 1 tsp olive oil in the blender.
- Add a little bit of water and blend into a puree. Take the puree out in a mixing bowl.
- Add the flour and then make a batter using enough water. The batter should be thick, like a pancake batter.
- Take a frying pan and brush it with olive oil. When the pan is hot, pour a ladle full of batter on the pan and swirl around the pan.
- Spread the batter into the thickness that you want. It won't rise like a pancake since the baking powder is very little.
- Then lower the heat and cook for a little more than half a minute.
- When you see bubbles forming, flip the crepe and cook the other side for half a minute.
- When it’s fully cooked, slide the crepe onto a plate.
- Repeat the process until you finish the batter. You don’t need to add any more oil on the frying pan after the first time.
- Serve the crepes as it is or with a sauce of your choice. You can serve it with some chicken cutlets, salad and feta cheese dressing on the side.