Green Savoury Crepes

These are such a go-to of mine for a speedy, nutrient dense and filling meal.

Stuff your crepe with whatever fillings you have available (see below recipe for options) and dig in.

Crepe Ingredients:

2 eggs

1 dessert spn besan flour (chickpea/lentil flour)

1/2 tsp dried oregano

1 tsp garlic powder

Pinch of salt + pepper

2 generous handfuls of spinach

How To:

Pop all the ingredients into a blender and mix until smooth

In a non-stick frying pan, add a glug of extra virgin olive oil and pour the blended mixture into the pan.

Cook on low heat, uncovered for 3 minutes.

Put the lid on the pan and cook for a further 4-5 minutes until set.

Transfer the crepe onto a plate and fill with your toppings – I chose hummus, sliced cherry tomatoes, extra spinach and a squeeze of lemon.

Filling options:

Sauteed mushrooms, leeks, feta and parsley

Avocado and smoked salmon

Tomato, mixed peppers and buffalo mozzarella (pizza-esque!)

Simple sardines with lemon juice