Spinach Crepes with Yogurt Sauce

Ingredients

• Oats5 tablespoon (50 g)
• Spinach1 cup (30 g)
• Milk1/3 cup (79 ml)
• Egg1 count (55 g)
• Yogurt1/4 cup (60 g)
• Olive Oil1/2 tablespoon (5 ml)
• Garlic1/2 clove (2 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For the crepes: If you don't have oat flour available, simply add rolled oats to a blender and blitz until you have a powdery flour.

2. 2

   Step 2

   Wash, dry and cut the spinach leaves.

3. 3

   Step 3

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

4. 4

   Step 4

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

5. 5

   Step 5

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

6. 6

   Step 6

   Lower the heat to medium and once the bottom part has set, flip the pancake. Repeat with the rest of the mixture.

7. 7

   Step 7

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

8. 8

   Step 8

   For the sauce: Place the yogurt, olive oil, lemon juice, garlic paste or powder and salt and pepper to taste in a bowl. Optional: Add some chopped mint leaves.

9. 9

   Step 9

   Serve the spinach crepes with the yogurt dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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