Spinach crepes
Vibrantly green yet utterly delicious, these spinach pancakes are ideal as a post-workout supper. Plus, they pack in your 5-a-day!
- Prep: 5 mins
- Cook: 15 mins
- Total: 20 mins
- Serves: 4
Level up your pancake repertoire with these Spinach crepes with mushrooms, chickpeas and harissa yoghurt.
Vibrantly green but they taste amazing, and pack in your 5-a-day, too. Try these post-workout; their anti-inflammatory properties, balance of protein and carbs as well as vitamins and minerals will replenish energy, help muscles recover and look after your immune system.
Top image credit: Dave Caudery
Ingredients
- For the crepes
- 50g buckwheat flour
- 100g plain flour
- 100g spinach leaves
- 1 egg
- 50ml natural yoghurt
- 200ml milk
- Pinch salt
- Pinch nutmeg
- For the filling
- 1 small onion,
- 200g button mushrooms,
- 400g can chickpeas,
- 10 baby tomatoes,
- 2 knobs of butter and 1 tbsp oil to cook
- To serve
- 2 tbsps natural yoghurt
- 2 tsps harissa
Methods
-
Step 1
Mix all the crepe ingredients in a blender until smooth and green!
-
Step 2
Make the filling: melt 1 knob of butter in a pan and gentry fry the onion for 2mins, until translucent.
-
Step 3
Add the mushrooms and a pinch of salt and cook for 3-4mins, stirring frequently.
-
Step 4
Stir in the chickpeas and the tomatoes, cook for 3mins.
-
Step 5
Heat a large non-stick frying pan over a medium heat. Add 1 knob of butter and a splash of oil. Move the pan around so that the butter covers the base.
-
Step 6
Lift off the heat, add a ladleful of batter and quickly swirl it around so a very thin layer covers the whole pan. Cook for 2-3mins.
-
Step 7
Toss the pancake over and cook for 2mins on other side. Warning – the first pancake rarely works! Repeat until all the mixture is gone.
-
Step 8
Transfer to a plate and spoon on some of the mushroom mixture. Add a dollop of yoghurt and a little harissa and roll up the pancake. Eat immediately!
Kate Percy
Sports nutrition cook and author 
