vegetarian | gluten free | dairy free | soy free

25 minutes or less

What You’ll Need:

For the crepes:

¼ c + 2 Tbsp ground flaxseed

½ tsp baking powder

¼ tsp paprika

1/8 tsp celery salt

1 Tbsp coconut oil, melted

1/8 c filtered water

2 large eggs

For the scramble:

1 Tbsp coconut oil

1 (5-7oz) bag baby spinach

4 eggs

Salt and pepper to taste

Preheat large frying pan or griddle to medium/medium-high heat.

Make crepes by mixing dry ingredients in a large bowl. Add wet ingredients & stir well.

Batter will be lumpy--totally normal!

Pour 1/4 c scoops of batter into a small/medium preheated frying pan . Flip when bubbles begin to form. Repeat until batter is gone (makes 2-4 cakes, depending on size).

Prepare scramble by heating 1 Tbsp coconut oil in that same pan/griddle.. Add spinach. Stir until wilted. Add eggs & scramble.

Serve crepes with greens and eggs!

Serves 2.