spiced green crêpes with spinach, kefir and avocado

serves

4 portions

 

ingredients

pancakes

125g spelt flour
2 large eggs
pinch of salt
100ml milk or oat milk
1 garlic clove
1 handful fresh coriander
½ tsp cumin
½ tsp cardamom
1 handful spinach
sea salt
1 tbsp butter

topping

2 handfuls spinach
2 tbsp milk kefir
1 avocado, diced
1 200g tin of sweetcorn
2 spring onions, finely sliced
½ tbsp chilli flakes
1 tbsp lemon juice
pinch of pepper
240g brown basmati rice

 

nutritional information

(per portion)
energy in kcal – 317
fibre – 7.7g
fat – 16g, and of which saturates 5.3g
carbohydrates – 27g, and of which sugars 3.1g
protein – 13g
allergens – eggs, gluten, milk

 

 

method

1. Add garlic, coriander, spinach, cumin and cardamom to a blender and blend until it’s a smooth green paste.
2. In a large mixing bowl add the flour and create a well, then add the eggs, slowly whisking them into the flour. Add salt and stir, gradually add the milk, followed by the green paste and whisk to combine. Leave to rest for 20 minutes at room temperature until bubbly on top.
3. In a separate bowl mix the topping ingredients. Season with salt and pepper.
4. Add butter to an 8-inch non-stick frying pan on a medium heat. Once hot, whisk the batter then ladle 60ml into the pan. Cook for 2 minutes, then flip and cook for 1 minute more. Transfer to a plate and repeat with the rest of the batter.
5. Serve the crêpes with the salad topping.

 

storage

To store the crêpes, keep them in an air-tight wrap in the fridge and they will keep for 3-4 days.