Spinach Crepes with Pan-Roasted Vegetables
Spinach crepes with pan-roasted vegetables. Ginger & spinach crepes are topped with mushrooms, tomatoes, pepper & onion. Great dish for brunch, lunch or light dinner!
Servings: 8 Crepes (4 portions as starter)
Calories: 321
Ingredients
Spinach Crepes:
- 1 cup Plain Flour (140g)
- 4 cups Fresh Spinach (80g)
- 1 teaspoon Pink Himalayan Salt
- 1 Large Egg
- 1 Thumb-size Piece of Fresh Ginger , grated
- 1 cup Milk (250ml)
- 1 tablespoon dried oregano
- 1 cup Grated Cheese of your Choice
- Sunflower Oil for frying
Pan-Roasted Vegetables:
- 2 cups Chopped Mushrooms (120g)
- 1 Yellow Bell Pepper
- 1 Medium Onion
- 2 cups Cherry Tomatoes (280g)
- 2 cups Chopped Flat Leaf Parsley (100g)
- 1 cup Grated Cheese of your choice
- 3 Garlic Cloves
- 3 tablespoons Butter (45g)
- ½ teaspoon Pink Himalayan Salt
Instructions
- In a food processor/blender process spinach & milk until smooth. Pour this in a mixing bowl. Add flour, salt, egg and grated ginger. Whisk until well combined.
- Heat up your frying pan. Add a tiny amount of oil and pour the batter in – use a ¼ measuring cup. Spread around evenly by lifting the pan and turning it allowing the batter spread.
- Once set, turn it over and cook for a further 1/2 minute to a minute (or until cooked).
Pan-roasted vegetables:
- In a frying pan, melt butter. Add sliced onion, mushrooms and pepper (cut into strips). Roast for 10 minutes before adding cherry tomatoes & garlic. Roast for a further 2-3 minutes. Turn off the heat and stir in parsley.
- Top or fill pancakes with vegetable mixture and sprinkle with grated cheese.
- Best served while still warm!
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Notes
If you feel like your batter is too thick, add some more milk. It should be liquid-y rather than thick.
Nutrition Facts
Spinach Crepes with Pan-Roasted Vegetables
Amount per Serving
Calories
321
% Daily Value*
Fat
18
g
28
%
Saturated Fat
8
g
50
%
Cholesterol
56
mg
19
%
Sodium
907
mg
39
%
Potassium
579
mg
17
%
Carbohydrates
24
g
8
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
15
g
30
%
Vitamin A
3320
IU
66
%
Vitamin C
61.3
mg
74
%
Calcium
375
mg
38
%
Iron
3.2
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.
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