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Savoury Breakfast Crepe

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Ingredients

250 g g spinach spinach
4 eggs egg
4 cooked crepes cooked crepe
100 g g feta feta
crumbled
8 sundried tomatoes sundried tomato
1 tbsp tbsp parsley parsley
finely chopped
olive oil olive oil
balsamic vinegar balsamic vinegar

Savoury breakfast crepe

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0:20 min
(13)

Method

This savoury crepe recipe is a great option if you want something a little healthier on Pancake Day, although makes a delicious brunch dish the rest of the year too. For the crepes themselves, use our basic pancake batter recipe.

  1. Sauté the spinach in a little oil (or just a splash of water) until wilted. Drain the pain and squeeze out any additional moisture, then set to one side.
  2. In a separate pan, fry the eggs until very runny and just done.
  3. To assemble, arrange the crepes across a baking sheet and place a mound of spinach in the centre of each. Top with an egg and divide the feta and tomatoes between each crepe.
  4. Fold the sides of the pancake over and slide under a hot grill until cooked through. Drizzle with olive oil, balsamic vinegar and finely chopped parsley to serve.

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