|250 g g||spinach spinach|
|4||cooked crepes cooked crepe|
|100 g g||feta feta|
|8||sundried tomatoes sundried tomato|
|1 tbsp tbsp||parsley parsley|
|olive oil olive oil|
|balsamic vinegar balsamic vinegar|
Savoury breakfast crepe
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.
- 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.
- In a separate pan, fry the eggs until very runny and just done.
- 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.
- 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.