Spinach Crepes
garnished with tomato, cucumber, feta, sunflower seeds, herbs and yogurt
Informations supplémentaires
30 min.
|
519 kcal
|
easy
|
|
Printable version
1. Setup
Bring a small pot of water to a boil. Cut the tomato and cucumber into small cubes. Crumble the feta. Chop the herbs.
2. Cook the spinach
Cook the spinach in the boiling water for 1 minute. Drain then rinse under cold water. Squeeze the spinach well to extract the water.
3. Roast the seeds
Heat a skillet over medium-high heat. Roast the seeds 2-4 minutes. Remove from the pan and put in a bowl with the tomato, cucumber, feta, herbs, a drizzle of oil, salt and pepper.
4. Make the pancake mixture
Put the spinach in a container with the eggs and milk. Use a hand blender and make everything homogeneous. Transfer to a bowl and add the flour and a pinch of salt. Whisk.
5. Cook the crepes
Heat a drizzle of oil in a skillet over medium-high heat. Pour 1 ladle of the mixture into the pan and cook for about 2 minutes on each side until the pancake is cooked and lightly browned. Remove from pan and repeat with all the batter.
6. Plate your dish
Garnish the crepes with a bit of yogurt and the salad. Bon appétit!
120gAll-Purpose Flour
200mlMilk 2%
1unitFresh egg
60gBaby Spinach
1unitTomato(es)
1unitLebanese Cucumber(s)
40gFeta Cheese
30gSunflower Seeds
1unitGreek Yogourt 2%
1unitFresh Parsley and Basil
What you need
pan, spatula, pot, strainer, bowls, hand blender, whisk
519 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
63g
21%
fat
20g
31%
cholesterol
124mg
41%
fiber
6g
24%
protein
25g
saturated
7g
35%
sodium
316mg
13%
sugar
11g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg