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1
Preheat frying pan on low heat.
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2
Melt palm shortening and set aside.
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3
Add all dry ingredients except spinach to blender; blend on high speed for 20-30 seconds to sift and combine dry ingredients thoroughly.
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4
Empty into large mixing bowl and set aside.
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5
Add all wet ingredients to blender, including the spinach, and blend on high until smooth and well mixed.
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6
Add dry ingredients back in and blend until well incorporated with wet ingredients.
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7
Dip your pastry brush in the liquid fat and brush a thin coating all over your frying pan, coat it thoroughly, and dont skip around the edges.
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8
The oil will go very far when you spread it thinly.
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9
Using a ladle or spoon, pour about 1/4 cup of the batter into the greased frying pan and swirl it around to spread it out in the pan until its the size you want (6 rounds are recommended).
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10
Try not to stretch it too thin or it might tear or cook unevenly.
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11
Cook until lightly browned and firm on one side, gently flip over and cook other side until also lightly browned and firm.
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12
After each crepe, remove it from the pan onto a plate and brush with cooking fat before each ladle goes in.
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13
I dont recommend cooking more than one at a time unless you use a large griddle.
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14
Repeat until all batter is used.
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15
Notes: Dont be alarmed when batter thickens the longer it sits.
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16
Quickly spread it out in pan to avoid uneven cooking.
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17
I highly recommend using these as savory crepes, lasagna noodles, manicotti shells, Mexican casseroles, or as a sandwich wrap!
