Very thin pancakes are called crepes or pancakes. Usually crepes he has two types. It is often served with various fillings such as cheese, jam, and hazelnut chocolate spread. In addition, crepes can be flambéed, like crepe suzette. Non-wheat grains such as buckwheat are used to make savory crepes. Non-wheat grains such as buckwheat are used to make savory crepes. One such delicious crepe is the spinach crepe. A delicious and satisfying treat for Sunday brunch with the family! Stuffed with spinach and feta cheese, these crepes are a great combination of delicious and healthy. The deliciousness of spinach and cheese is packed tightly. A perfect dish for Sunday brunch.
material
1. 1/4 cup milk (full fat or skimmed)
2. 1/2 cup flour
3. 1/3 cup water
4. 1/8 cup melted butter
5. 1 teaspoon honey
6. pinch of salt
7. 1 tbsp vegetable oil
8. Extra butter (to crunch the crepe)
For filling:
1. 200g chopped spinach
2. Feta cheese (crushed) 150g
3. Greek yogurt (whipped) 100g
Spinach crepe/pinterest.com
Method
1. Mix the dry and wet ingredients well before mixing. Whisk gently until no lumps are visible. Cover and chill food for at least 2 hours.
2. Cover and refrigerate for at least 2 hours.
3. Heat a greased pan over medium heat. To coat the bread, pour about 2 tablespoons of crepe batter. Make sure the dough spreads evenly.
4. As soon as the crepe is flipped, add the feta cheese and spinach filling. Place the filling on one half of the crepe and flip the crepe over to add the filling. Flip the crepe and butter it to your liking.
5. Top with Greek yogurt and honey and enjoy.
