Mushroom Stir-Fry and Corn Stuffed Spinach Crepes

Ingredients

• Oats5 tablespoon (50 g)
• Spinach1 cup (30 g)
• Milk1/3 cup (79 ml)
• Egg1 count (55 g)
• Garlic1 clove (3 g)
• Mushrooms1 cup (70 g)
• Corn1/2 unidad (125 g)
• Tomato1/2 count (65 g)
• Oil1 teaspoon (3 ml)

Instructions

1. 1

   Step 1

   Shell the corn and put it in a pot with boiling water. Let boil for 12-15 minutes. Next, remove, drain and set aside.

2. 2

   Step 2

   For the crepes: If you don't have oat flour, you can blend the rolled oats until obtaining a powdery flour.

3. 3

   Step 3

   Wash, dry and cut the spinach leaves.

4. 4

   Step 4

   Put the spinach, milk, egg and a pinch of salt in a blender and blitz.

5. 5

   Step 5

   Add the sifted flour and blend again to obtain a lump-free mixture.

6. 6

   Step 6

   Heat a non-stick pan over high heat. Once heated, pour the mixture in two or three different parts so you get two or three crepes.

7. 7

   Step 7

   Lower the heat to medium and, once the bottom part is set, flip the crepe. Repeat the process with the rest of the mixture.

8. 8

   Step 8

   Remember you can add some oil in case you don't have a non stick pan. You can use spray oil to control the amount.

9. 9

   Step 9

   In the meantime, chop the garlic and slice the mushroom.

10. 10

    Step 10

    Heat the oil in another pan over medium heat.

11. 11

    Step 11

    Stir-fry the mushrooms and garlic with a pinch of salt for 4-5 minutes. Set aside.

12. 12

    Step 12

    Once ready, fill the crepes with the spinach, mushrooms, corn and fresh tomato slices. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mushroom Stir-Fry and Corn Stuffed Spinach Crepes can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.