Spinach Crepes with Strawberries, Chocolate Avocado Mousse and Sweet Soured Cream
Prep time
Cook time
Total time
Serves: 4-6
  • 200g (7oz) fresh or frozen spinach
  • 2 large free-range eggs
  • 125ml (1/2 cup) milk
  • 200ml (3/4 cup) water
  • 1 tsp vanilla extract
  • 3 tbsp butter, melted
  • 125g (1 cup) plain (all purpose) flour
  • 2 tbsp sugar
  • ¼ tsp salt
  • 1 tbsp rapeseed oil (or other oil)
  • Strawberries, to serve
For the Chocolate Avocado Mousse
  • 1 ripe avocado, flesh
  • 4 tbsp milk
  • 2 tbsp powdered icing sugar
  • 2 tbsp cocoa powder
  • 1 tsp vanilla extract
  • pinch of salt
For the Sweet Soured Cream
  • 2 tbsp soured cream
  • 2 tsp powdered icing sugar
Start with the Avocado Chocolate Mousse:
  1. Put all six ingredients into a food processor, blender, or use a hand blender, and blend until smooth. Put in the fridge to chill while making the crepes.
For the crepes:
  1. Steam the fresh spinach, then puree in a food processor (or defrost frozen chopped spinach). Squeeze out any excess water.
  2. In a bowl, whisk together the eggs, milk, water, vanilla, butter and spinach. Add the flour, sugar and salt then whisk until smooth.
  3. Heat the oil in a frying pan over a medium heat. Add 4-5 tbsp of the batter and use a spoon to smooth it around the bottom of the pan to make a very thin circle. Cook for 2-3 minutes until golden, then flip carefully and cook the other side for a further minute. Continue until the batter is used up. Set the crepes aside to cool.
  4. ¬°For the Sweet Sour Cream
  5. Sift the icing sugar into the soured cream in a bowl and stir.
  6. Serve the crepes with the mousse, a drizzle of the cream mixture and sliced strawberries, roll up and enjoy!
Recipe by Veggie Desserts at https://veggiedesserts.co.uk/spinach-crepes-with-avocado-chocolate-mousse-and-sweet-soured-cream/