The savoury pancake – it’s never given as much love as it’s sweet twin but it’s definitely just as delicious! We blitz in spinach to the batter to make them the most beautiful shade of green and fill them with simple sautéed mushrooms and salty feta. They work great as a weekend brunch or a weekday dinner!
Spinach crepes with mushrooms and fetaPrint This
- 1 tbsp extra virgin olive oil
- 45g fresh spinach
- 300ml milk [dairy or dairy-free]
- 175g plain flour
- Pinch of salt
- Pinch of pepper
- 300g mushrooms, sliced
- 100g feta cheese [dairy or dairy-free]
- Pinch of chilli flakes
- Chopped fresh parsley
- 1 tsp pumpkin seeds
 Begin by heating a pan on a medium heat and adding 1/2 tablespoon of olive oil. Add the sliced mushrooms and cook for 8-10 minutes, stirring often.
 Meanwhile add the spinach, milk, flour, salt and pepper to a blender and blitz until completely smooth.
 Heat another large pan on a medium heat and add the remaining olive oil. Once the pan is hot, pour approximately 1/4 of the crepe mix into the pan. Allow it to reach the edges of the pan and after a couple of minutes use a spatula to carefully loosen the crepe from the pan. Gently flip over and cook for a minute on the other side.
 Repeat with remaining mixture until you have 4 crepes.
 Fill the crepes with the cooked mushrooms and top with crumbled feta cheese, chilli flakes, chopped parsley, and some pumpkin seeds. Enjoy!