Green Crepes (Gluten, Grain, and Dairy Free)


Today my darling girl turned three!!

It’s hard to believe where those three years have gone yet I feel as though I hardly remember my way of life without her in it. As someone once said “being a parent; the days are long but the years short” – it’s a sentiment that often feels true!

Earlier this week we travelled to and from the Hawkes Bay (a 3 1/2 hour journey from where we live). Along the way, among many other conversations, my husband and I reflected on life with our young lady. We both beam with the pride of parents as we think of her, dwell on the person she’s becoming, and consider our parenting methods as we grow to know her more and more each day.

Our girl is kind-hearted. She’s cautious in nature, and determined in spirit. She’s wary of being anywhere without a parent in the wings, and she loves having a good belly laugh with other children. She adores small babies, ever watching another mum so she can come home and pretend play with her baby doll. She loves reaching the full height that a swing can muster or using all her strength to climb a tall slide from the bottom up. She’s inquisitive and intentional, always seeking to execute her ideas with precision. She has the sparkle of humour in her eyes loving to make people chuckle. And she’s ever changing, becoming her own person, showing us over time the personality inside.
There are hard days and easy days, good days and bad days, times when I’m holding back tears to ‘get through the day’ and moments when it’s hilariously fun. But in short we LOVE being her parents, and we LOVE her!



Earlier today, on birthday morning, we set about whipping up a birthday breakfast favourite in our house – crepes with a myriad of toppings. At the last minute we opted to create green crepes! Because, well, if you’re three, a fan of Green Eggs and Ham, and delighted by bright unusual colours – then why the heck not?!

The bonus of the ‘greenness’ of these crepes is that the colouring comes from a whack of spinach, so not only are your eyes popping at your breakfast plate, but you’re downing extra veggies in the process. A win win all around with no impact on the flavour.

They were received with GREAT delight, and downed eagerly. Thankfully there’s even more leftover for afternoon snacks!

So HAPPY BIRTHDAY gorgeous! We thank God for you every day xxx



Green Crepes (makes approx 16 – depending on size you prefer)

1/2 cup cashews, soaked in water for 3+ hours or overnight and then drained
1 cup almond or coconut milk (or cow’s if you tolerate dairy)
4 eggs
4 tbsp tapioca flour
1 packed cup baby spinach leaves
1/4 tsp salt

Place all the ingredients in a blender and blitz until you have a smooth, gloriously green mixture.
Heat a pan (I use my cast iron) over a medium heat. Before cooking the first crepe I find it good to grease the pan with a little coconut oil – I don’t require any for the subsequent crepes as they don’t stick to my pan, however use a tad more if you feel it’s necessary/if yours is sticking. Pour a half ladel of mixture into your pan then spread it out thin with the back of the ladel (into a circular shape).
Cook for 1 min or so on each side then turn out onto a plate. Repeat until you have used all of your mixture.
Enjoy with your favourite toppings


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