The ease at which you can incorporate collagen into recipes never ceases to amaze me.
These collagen crepes loaded with spinach are a delicious alternative to the sweet variety this pancake Tuesday! Easy to make, can be prepped in advance, and they most definitely pack a satisfying punch.
One of the greatest foodie / supplement discoveries for me in 2020 was collagen. I was introduced to Edible Health Collagen thanks to having stumbled upon their page on Instagram. I’m delighted to be working with them now on an ongoing basis to create recipes using their amazing range of products. These crepes work with either their Bovine or Marine collagen as they’re unflavoured and 100% collagen.
I definitely have noticed a difference in my hair, skin, nails and the health of my gut since having started incorporating collagen into my daily routine. When not adding it to recipes I simply just add it to my morning coffee.
Of course I’m not about to claim that the collagen alone has caused my nails to suddenly grow rapidly and whole lot stronger, but as part of a whole regime I feel it has had an integral part to play in all of the aforementioned benefits.
Anyways… this post is not sponsored, I create recipes for their website and social pages, but I just had to share them ahead of Pancake Tuesday.
Spinach Collagen Crepes
Print RecipeIngredients
- +For the Crepes+
- 125g plain flour
- 250ml milk
- 1 large egg
- 70g spinach
- 26g (2 servings) Edible Health Collage Bovine Collagen*
- ½ tsp salt
- ¼ tsp garlic powder
- +For Servings+
- 1 punnet for plum tomatoes
- 1 tbsp olive oil
- Salt
- Greek yogurt or plain yogurt of choice
- 2 tbsp basil pesto
- Fresh basil and black pepper to serve
Instructions
Preheat your oven to 140C (280F). Slice tomatoes in half and place on a baking tray lined with baking paper. Drizzle with olive oil and season generously with salt. Place into the oven for 30 minutes.
Blend together all pancake batter ingredients until smooth in a jug using a hand blender, or by placing all ingredients into a blender. Set to one side for 10 minutes to settle and thicken.
Heat a crepe pan over a low to medium heat.
Grease your pan with spray oil or butter. Cook about 3 tbsp of batter per crepe. Once the edges start to lift they are ready to flip.
Cook for just 30 seconds to a minute more on the other side.
Crepes can be kept warm in a warm oven, reheated in the microwave, or served cold.
Assemble crepes as you please. Top with yogurt, roast tomatoes, basil pesto, a little fresh basil and black pepper!
Notes
*Edible Health Marine Collagen will also work perfectly well here.
