Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 100grams spelt flour
- 2 large eggs, beaten
- 2tablespoons olive oil, divided
- 3/4 cup semi-skimmed milk
- 300grams chestnut mushrooms, sliced
- 100grams spring onions
- 1tablespoons spinach
- 100grams creme fraiche, reduced fat
- 70grams parmesan, grated
Nutrition per serving
1710kJ / 408Cal
1710 Kilojoules or 408 Calories
20% of daily energy intake*
Protein
16.2grams
Fat
26.5grams
Carbs
25.0grams
Sugars
5.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Spelt flour adds a nuttiness to this tasty and healthy savoury breakfast or brunch dish.
Method
Step 1 of 4
Whisk the flour and baking powder together in a large bowl, pour over the milk, eggs and half the olive oil and whisk to combine.
Step 2 of 4
Drizzle oil in pan on medium high heat and add the spring onions and mushrooms. Cook for 4-5 minutes to soften, stir in the spinach and cook for 1 minute to wilt. Remove from the heat and stir in the creme fraiche, with a tablespoon of water if necessary to loosen slightly.
Step 3 of 4
In a non-stick pan on a medium heat, drizzle enough oil to lightly coat the pan and pour a ladle of batter in. Swirl to coat the pan and cook for 1-2 minutes on each side. Repeat with the remaining batter to make 8 crepes.
Step 4 of 4
Fill each crepe with mushroom and spinach mix, add grated parmesan and serve warm.
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