Step 1

Prepare the Spinach: For Fresh Spinach (Boiling): Bring a pot of water to a boil. Add the spinach, cover, and cook for 5-6 minutes until it softens. Drain and rinse with cold water to preserve the green color.For Fresh Spinach (Steaming): Place the spinach in a steamer basket over boiling water. Cover and steam for 3-5 minutes until wilted. Drain and rinse with cold water.For Frozen Spinach: Thaw the spinach and squeeze out any excess water.

Step 2

Combine the spinach, egg, salt, and milk in a blender. Blend until smooth. You can also use a food processor or immersion blende

Step 3

Add the flour and pulse until combined. Do not overmix.

Step 4

The consistency of the crepe batter should be thin and smooth, similar to heavy cream. It should easily coat the back of a spoon and pour out of a ladle smoothly without clumps. If the batter is too thick, add a little more milk (a tablespoon at a time) to reach the right consistency. This helps the crepes spread thinly in the pan and cook evenly.

Step 5

Heat a skillet over medium heat and lightly grease with butter. Pour a small amount of batter into the pan and swirl to coat evenly. Cook each crepe for 1-2 minutes per side, greasing the pan with butter before each new crepe.

Step 6

To make a single perfect crepe, use about ¼ cup of batter for an 8-10 inch skillet. This amount allows the batter to spread thinly and evenly, creating a light, delicate crepe. Pour the batter into the center of the pan and quickly swirl it around to coat the entire surface before it begins to cook.