|250 g g||spinach spinach|
|4||cooked crepes cooked crepe|
|100 g g|| feta
|8||sundried tomatoes sundried tomato|
|1 tbsp tbsp|| parsley
|olive oil olive oil|
|balsamic vinegar balsamic vinegar|
Tangy feta and egg breakfast crepe
This tangy savoury crepe recipe with zingy balsamic vinegar is a great option if you want something a little different on Pancake Day, although it 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. This will add richness to your pancakes.
- To assemble, arrange the crepes across a baking sheet and place a mound of spinach in the centre to add bulk to each. Top with an egg and divide the feta for tang 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 for added zing and finely chopped parsley to serve.