#Scran Sunday: Recipe - Crepes With Spinach, Tomato & Feta
- Jonny Parr
- Jun 9, 2019
- 2 min read
NUTRITION DETAILS
Serves: 3
Prep: 10 mins
Cook: 25 mins
NUTRITION PER SERVING
356 Kcals 23g Fats
25g Carbs 15g Protein
WHAT YOU NEED
For the crepes:
1 cup (100g) flour, wheat
2 eggs
1 cup milk, plant or normal
3/4 cup (240ml) water, sparkling is best
pinch of salt
3 tbsp. coconut oil
For the filling:
9 oz. (250g) spinach
1⁄4 cup (30g) sundried tomatoes
1 garlic clove, crushed
1 tsp. coconut oil
1 tsp. oregano
1 1/8 cup (150g) feta cheese
WHAT YOU NEED TO DO
Mix the flour, eggs, milk, water and salt in a bowl until a smooth dough forms. Add the melted coconut oil and mix again (adding fat to the mixture means you will not need any during the frying process).
Fry crepes on a well-heated non-stick pan with a thin bottom. Turn over to the other side when the bottom of the crepe is nicely browned, and bubbles appear on the surface.
For the filling:
Place the spinach in a large frying pan or pot, and stirring it often until it wilts. Transfer onto a plate.
In the same pan heat the coconut oil and add the pressed garlic. Fry for 1-2 mins until slightly brown.
Transfer the spinach back into the pan and allow to heat up. Season with salt and pepper and oregano. Cut the feta cheese into cubes and roughly chop the sundried tomatoes.
To assemble the crepes, divide the spinach, feta and tomatoes evenly over the top of the crepes, then roll and repeat with the rest of the filling. Serve straight away or store in the fridge until required.
Jonny
+971502904856
jonny@jonnyparrfitness.com
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