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A very thin pancake is called a crêpe or pancake. Typically, there are two types of crepes: savoury galettes (crêpes salées) and sweet crepes (crêpes sucrées). A wide range of fillings, including cheese, jam, and hazelnut chocolate spread, are frequently offered with them. Additionally, crepes can be flambéed, as in crepes Suzette. Grains other than wheat, such as buckwheat, are used to make savoury crêpes. In a typical savoury crêpe recipe, wheat flour is used but no sugar is added. Grains other than wheat, such as buckwheat, are used to make savoury crêpes. In a typical savoury crêpe recipe, wheat flour is used but no sugar is added. One such savoury crepes are spinach crepes. A tasty and satisfying treat for Sunday brunch with the family! These crepes packed with spinach and feta are a wonderful combination of tasty and healthy. These crepes are healthy yet delicious. These are filled with the deliciousness of spinach and cheese. It is a perfect dish for Sunday brunch.
Ingredients
1. 1/4 cup milk (whole fat or skimmed)
2. 1/2 cup flour
3. 1/3 cup water
4. 1/8 cup butter, melted
5. 1 tsp honey
6. A pinch of salt
7. 1 tbsp vegetable oil
8. Extra butter (for crisping the crepe)
For the filling:
1. 200 gms spinach, chopped
2. 150 gms feta cheese (crumbled)
3. 100 gms greek yoghurt (whisked)
spinach crepes/ pinterest.com
1. Before combining, thoroughly blend the dry and wet components. Whisk gently until no lumps are visible. For at least two hours, cover and chill the food.
2. Refrigerate for at least two hours with a cover on.
3. An oil-greased flat pan is warmed over medium heat. To coat the pan, pour around two tablespoons of crepe batter. Make certain that the batter spreads evenly.
4. As soon as the crepe is turned over, start adding the feta and spinach filling. Place the filling on one half of the crepe and then flip the crepe over to the filled side. The crepe should be flipped over and crisped to your preference using butter.
5. Greek-style yoghurt and honey should be drizzled on top before serving.
