Mushroom, Spinach and Mozzarella Stuffed Crepes

Ingredients

• Oats5 tablespoon (50 g)
• Milk1/3 cup (79 ml)
• Egg1 count (55 g)
• Mushrooms1 cup (70 g)
• Spinach1 cup (30 g)
• Garlic1/2 clove (2 g)
• Mozzarella Cheese2 slice (50 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   If you don't have oat flour available, simply add rolled oats to a blender and blitz for about 15 seconds until you have a powdery flour.

2. 2

   Step 2

   For the crepes in a bowl beat the egg and milk with a pinch of salt.

3. 3

   Step 3

   Add the sifted oat flour and beat again to obtain a mixture without lumps.

4. 4

   Step 4

   Preheat a non-stick pan over high heat. If you do not have this type of pan, add some oil.

5. 5

   Step 5

   Once heated, pour in half of the mixture.

6. 6

   Step 6

   Once the bottom of the crepe has set, flip it over and let it cook completely. Repeat the process.

7. 7

   Step 7

   Simultaneously, slice the mushrooms and chop the garlic.

8. 8

   Step 8

   Heat the oil in a pan over medium heat. Once heated, add the mushrooms together with the garlic and stir-fry for 3-5 minutes.

9. 9

   Step 9

   Then add the chopped spinach and cook for 1 more minute until it reduces its volume.

10. 10

    Step 10

    Fill the crepes evenly with the mushrooms and mozzarella cheese. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mushroom, Spinach and Mozzarella Stuffed Crepes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.