Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
For the crepe
- 200grams plain flour, sifted
- 2 medium eggs, free range
- 1/2teaspoons salt
- 3/4 cup milk
For the filling
- 100grams spinach, washed and drained
- 3 cloves garlic, peeled and crushed
- 160grams mushrooms, washed and sliced
For the greasing
- 20grams unsalted butter
Nutrition per serving
1200kJ / 288Cal
1200 Kilojoules or 288 Calories
14% of daily energy intake*
Protein
11.4grams
Fat
9.1grams
Carbs
38.5grams
Sugars
2.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This savoury breakfast crêpe is a filling way to start the day.
Method
Step 1 of 4
In a mixing bowl, combine the milk, 2 eggs, salt and combine fully. Incrementally add the flour to the mix so that the mixture doesn't become too heavy and stays a little runny.
Step 2 of 4
Heat up a pan to a medium heat with a little butter and pour 1/8 of the mixture onto the pan (you should get 8 pancakes from this batter).
Step 3 of 4
Tilt the pan around so that the batter fills the pan fully and fry for 2 minutes. After 2 minutes, flip the crepe over and fry for 2 more minutes and set to one side.
Step 4 of 4
Now fry the mushrooms and garlic in the pan for 6 minutes turning regularly and then set to one side. Wilt the spinach in the pan for 2 minutes and then combine with the mushrooms and garlic. Remove from the heat and add your toppings into the crepes.
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