Spinach crepes with beetroot puree and goats cheese
The vibrant colours of these spinach crepes give them an instant wow factor but they are surprisingly simple to make and make for a delicious light lunch.
Our spinach crepes are served with a wholesome beetroot puree and a generous portion of goat’s cheese to make a delicious light lunch. The perfect option for those who want a savoury option on Pancake Day, our spinach crepes also come in at under 350 cals. So you can definitely afford to indulge in some sweet pancakes too… Have you seen our chocolate pancakes?! This recipe is great for veggies and the seeds add some nice crunch to the dish. However, if you are looking for a meaty twist we’d recommend some crispy pancetta or streaky bacon. The crepes take a matter of minutes to prepare making them perfect for a work at home lunch or even a light dinner in the warmer months.
- 300g cooked beetroot
- 100g plain flour
- 1 large egg
- 200ml milk
- 50g baby spinach
- Vegetable oil
- 150g goats cheese
- 25g dill, coarsely chopped
- 50g pumpkin seeds
- 50g sunflower seeds
- salt and pepper
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