Green Crepes with Young Spinach Shoots
Ingredients
- 5.3 oz Flour
- 2 Eggs for crepe batter
- 1.8 oz Butter
- 10.1 fl oz Milk
- 1.8 oz Young spinach shoots
- 4 Eggs for serving
- 3.5 oz Button mushrooms
- 1 tsp Butter
- Salt
Instructions
- Clean and slice the mushrooms. Melt the butter in a pan, then sauté the mushrooms until golden. Set aside.
- Prepare the crepe batter: in a large bowl, mix the flour, eggs, and melted butter. Gradually add the milk while stirring. Add the young spinach shoots, salt, and blend until the batter is smooth.
- Heat a crepe pan and make the crepes.
- In a hot, buttered pan, cook the eggs sunny side up.
- Serve the crepes topped with a fried egg and some mushrooms.
Video
Notes
Green Crepes with Young Spinach Shoots
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Green Crepes
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