Spinach and Cream Cheese Stuffed Crepes

Ingredients

• Flour6 tablespoon (48 g)
• Egg1 count (55 g)
• Milk1/3 cup (79 ml)
• Spinach4.5 leaf (45 g)
• Cream Cheese3 tablespoon (45 g)
• Nutmeg1 pinch (1 g)

Instructions

1. 1

   Step 1

   Mix the milk, egg and flour in a bowl until all the ingredients are combined.

2. 2

   Step 2

   Heat a non-stick pan over high heat. Once heated, pour the mixture in two or three parts to have two or three crepes.

3. 3

   Step 3

   Lower the heat to medium and once the bottom part has set, flip the crepe. Repeat the process until you use all the mixture.

4. 4

   Step 4

   Place a little water in a pan. Once boiling, add the spinach leaves previously washed.

5. 5

   Step 5

   Cover and cook for 30 seconds or until wilted.

6. 6

   Step 6

   Remove, drain and chop.

7. 7

   Step 7

   Mix the spinach with the cream cheese, nutmeg and a pinch of salt.

8. 8

   Step 8

   Place the filling on the crepes. Serve with fresh tomatoes.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Spinach and Cream Cheese Stuffed Crepes can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.