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Ingredients:
-
100gflour
-
250mlmilk
-
2itemegg
-
150gricotta
-
100gspinach
-
20gbutter
-
100gstrawberries
-
50gblueberries
-
30ghoney
Preparation Time: 45 minutes
Instructions:
- In a bowl, whisk together flour, milk, and eggs until smooth.
- Heat a non-stick pan over medium heat and add a small amount of butter.
- Pour a ladle of batter into the pan, swirling to cover the base. Cook until edges lift, then flip and cook the other side. Repeat for all crepes.
- In another pan, sauté spinach in a little butter until wilted. Mix with ricotta.
- Fill each crepe with ricotta-spinach mixture and fold.
- For the compote, heat strawberries and blueberries in a saucepan with honey until soft.
- Serve crepes topped with berry compote.
| Nutrition | Per Serving 800 g | Per 100g |
|---|---|---|
| Energy | 900 kcal | 113 kcal |
| Protein | 35 g | 4.4 g |
| Fibre | 8 g | 1.0 g |
| Salt | 1 g | 0.1 g |
| Sugar | 30 g | 3.8 g |
| Carbohydrates | 110 g | 13.8 g |
| Fat | 40 g | 5.0 g |
-
100gflour
-
250mlmilk
-
2itemegg
-
150gricotta
-
100gspinach
-
20gbutter
-
100gstrawberries
-
50gblueberries
-
30ghoney
In a bowl, whisk together flour, milk, and eggs until smooth.
Heat a non-stick pan over medium heat and add a small amount of butter.
Pour a ladle of batter into the pan, swirling to cover the base. Cook until edges lift, then flip and cook the other side. Repeat for all crepes.
In another pan, sauté spinach in a little butter until wilted. Mix with ricotta.
Fill each crepe with ricotta-spinach mixture and fold.
For the compote, heat strawberries and blueberries in a saucepan with honey until soft.
Serve crepes topped with berry compote.