Green Savoury Crepes
Updated: Feb 16, 2021
These are such a go-to of mine for a speedy, nutrient dense and filling meal.
Stuff your crepe with whatever fillings you have available (see below recipe for options) and dig in.
1 dessert spn besan flour (chickpea/lentil flour)
1/2 tsp dried oregano
1 tsp garlic powder
Pinch of salt + pepper
2 generous handfuls of spinach
Pop all the ingredients into a blender and mix until smooth
In a non-stick frying pan, add a glug of extra virgin olive oil and pour the blended mixture into the pan.
Cook on low heat, uncovered for 3 minutes.
Put the lid on the pan and cook for a further 4-5 minutes until set.
Transfer the crepe onto a plate and fill with your toppings – I chose hummus, sliced cherry tomatoes, extra spinach and a squeeze of lemon.
Sauteed mushrooms, leeks, feta and parsley
Avocado and smoked salmon
Tomato, mixed peppers and buffalo mozzarella (pizza-esque!)
Simple sardines with lemon juice