A whole-wheat pancake is the perfect tasty packaging to wrap around creamy pureed spinach. Kids will have fun blending the batter together as well as folding up their finished product. This recipe comes to us from Stacey Whitman of School Bites.
Together: Crack the eggs and pour the milk into a blender and blend for about 30 seconds, or until well mixed. Add the flour and 1/4 teaspoon of the salt to the blender and process until thoroughly combined. Allow the mixture to stand for an hour, or until the batter thins slightly.
Prepare a 10-inch nonstick skillet with a light layer of melted butter or cooking oil over medium heat. Pour 1/4 cup of the batter into the center of the pan and tilt it to spread the batter evenly over the surface. Cook 2-3 minutes, or until the top of the crepe is dry and the bottom of the crepe is lightly browned. Flip the crepe using a spatula and cook 1-2 minutes more, or until the other side is lightly browned. Flip the pan over a plate to remove the crepe. Repeat process until you are out of batter, covering each cooked crepe with a towel as you stack them.
Melt the remaining tablespoon butter in the skillet over medium heat. Add the onion and cook for 5-7 minutes, or until translucent. Add the spinach and a splash of water to the skillet and cook another 1-2 minutes more, or until the spinach wilts. Transfer the spinach to a blender and puree until smooth.
Together: Spread a few spoonful of spinach puree down the center of each crepe. Fold or roll the crepes and serve seam side down.