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Coquelicot Estate Vineyard

Spinach Crepes with Pan-Roasted Vegetables

Spinach Crepes with Pan-Roasted Vegetables
Recipe Date:
January 3, 2019
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Spinach crepes with pan-roasted vegetables. Ginger & spinach crepes are topped with mushrooms, tomatoes, pepper & onion. Great dish for brunch, lunch or light dinner!
Ingredients
  • 1 cup Plain Flour
  • 4 cups Fresh Spinach
  • 1 tsp Pink Himalayan Salt
  • 1 Large Egg
  • 1 Thumb-Size Piece of Fresh Ginger, Grated
  • 1 cup Milk
  • 1 tbsp Dried Oregano
  • 1 cup Grated Cheese of your Choice
  • Any Oil of Choice for frying
  • 2 cups Chopped Mushrooms
  • 1 Yellow Bell Pepper
  • 1 Medium Onion
  • 2 cups Cherry Tomatoes
  • 2 cups Chopped Flat Leaf Parsley
  • 3 Garlic Cloves
  • 3 tbsps Butter
Directions

Spinach Crepes:

1. In a food processor/blender process spinach & milk until smooth. Pour this in a mixing bowl. Add flour, salt, egg, and grated ginger. Whisk until well combined. 

2. Heat up your frying pan. Add a tiny amount of oil and pour the batter in - use a 1/4 measuring cup. Spread around evenly by lifting the pan and turning it allowing the batter to spread. 

3. Once set, turn it over and cook for a further 1/2 minute to a minute or until cooked.

Pan-roasted vegetables:

1. In a frying pan, melt butter. Add sliced onion, mushrooms and pepper (cut into stripes). Roast for 10 minutes before adding cherry tomatoes & garlic. Roast for a further 2-3 minutes. Turn off the heat and stir in parsley. 

2. Top or fill crepes with vegetable mixture and sprinkle with grated cheese. 

3. Best served while they are still warm.