Summer Garden Crepes

Crepes originated in Brittany, a region in northwest France, and have been enjoyed for centuries. They can be filled with a variety of sweet or savory ingredients, making them a versatile and delicious dish.

This is vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Summer Garden Crepes

Cooking Method: Frying Cuisine: French Courses: Breakfast, Brunch, Light Meal Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Rest Time 5 min Total Time 40 mins

Servings: 4 Calories: 1000

Best Season: Summer

Ingredients

Servings

• 1 cup All-purpose flour
• 1 cup Milk
• 2 Eggs
• ¹⁄₄ teaspoon Salt
• 1 tablespoon Olive oil
• 2 cup Fresh spinach
• 10 Cherry tomatoes
• 2 ounce Feta cheese
• to garnish Fresh basil leaves

Instructions

1. In a mixing bowl, whisk together flour, milk, eggs, salt, and olive oil until smooth.
2. Heat a non-stick pan over medium heat and pour a ladleful of batter onto the pan. Tilt the pan to spread the batter into a thin, round crepe.
3. Cook the crepe for about 2 minutes or until the edges start to brown. Flip the crepe and cook for another minute.
4. Repeat with the remaining batter to make more crepes.
5. In a separate pan, sauté spinach until wilted.
6. Cut cherry tomatoes in half.
7. Fill each crepe with sautéed spinach, cherry tomatoes, and crumbled feta cheese.
8. Roll up the crepes and place them on a serving plate.
9. Garnish with fresh basil leaves.
10. Serve warm and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 28g10%

Sugars 10g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.