What You Need:
For the crepes:
1 cup (100g) flour, wheat
2 eggs
1 cup (240ml) milk, plant or normal
3/4 cup (180ml) water, sparkling is best
pinch of salt
3 tbsp. coconut oil
For the filling:
9 oz. (250g) spinach
¼ 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.
NOTE: The crepe recipe makes about 10-12 crepes, so you can store some for later and try different fillings or simply just half the amount of the crepes ingredients.
– The serving size is 2 stuffed crepes per portion.
Servings: 3
Prep: 10 Minutes
Cook: 25 Minutes
Nutrition Per Serving: 356 kcal – 23g Fats – 25g Carbs – 15g Protein
