Green Crepes with Young Spinach Shoots
Green crepes with young spinach shoots are a vibrant and nutritious dish perfect for any meal. The crepe batter is infused with fresh spinach, giving it a bright green color and a subtle earthy flavor. These thin, delicate crepes are cooked until just set, providing a soft and pliable base.The filling consists of tender young spinach shoots, which add a fresh and slightly crisp texture. Often, the spinach shoots are lightly sautéed with garlic and olive oil, enhancing their natural flavors. The crepes can be rolled or folded around the spinach filling and topped with a light drizzle of lemon juice or a sprinkle of cheese, creating a delightful combination of flavors and textures. This dish is both visually appealing and delicious, offering a healthy and elegant option for breakfast, brunch, or even dinner.
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
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