- In a mixing bowl mix together flour, spinach puree, yoghurt & water add salt as per taste. Whisk in everything together & set aside.
- In a pan heat 1/4 cup of olive oil add garlic & onions & sauté for 2 mins. Next add mushrooms, dijon mustard & sauté for another 2 mins.
- Add thyme & tomatoes & olives sauté for another 2-4 mins on medium flame.
- Turn of the heat & add feta/ cottage cheese. pepper & shredded orange colby. Mix in together n keep aside. Add the remaining oil to the batter n mix in well.
- Heat a griddle or a pan. Grease the pan with some oil pour ladleful of batter & spread like a crepe in circular motions as thinly as possible.
- Let it cook on medium flame for two mins. Lay the prepared filling of mushrooms vertically throughout the centre & cook for 1 min.
- Overlap the sides over the filling & serve warm. U can drizzle it with some cheese or mayo if u like.
If you love pancakes, tacos and tortillas you ought to love these healthy savory crepes, an apt dish for beautiful Sunday brunch.
Health savory crepes
By Foodism Team
Nov, 5th
755
Servings
1 person
Cook Time
45 minutes
Ingredients
14
- 16
Ingredients
- Pearl barley flour 1 cup
- Yogurt 2 tablespoons
- Spinach blanched and pureed 1 cup
- Water 100 mililitres
- Button mushrooms 200 grams
- Sliced green olives 4 tablespoons
- Cherry tomatoes., halved 1/4 cup
- Sliced onions 1/4 cup
- Garlic finely chopped 1 tablespoons
- Sprig of thyme as per taste
- Dijon mustard 1 teaspoons
- Olive oil 1/2 cup
- Crumbled feta/cottage cheese 1/4 cup
- Crushed black pepper 1 tablespoons
- Salt as per taste
- Orange colby optional 1/4 cup
