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

Tangy feta and egg breakfast crepe

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20 min


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.

  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. This will add richness to your pancakes.
  3. 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.
  4. 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.