Filter
Reset
Sort ByRelevance
Six Pack To Go
French crepe with egg, spinach and goat's cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Add the milk to the batter and stir well. Heat 1 tablespoon of oil in a frying pan. Pour a large ladle of batter into the pan, let the batter run out and fry a thin pancake.
-
Break 1 egg in the middle of the pancake and spread around with the spinach and goat cheese. Fold the sides of the crepe in so that a square is formed, but the egg yolk is still visible.
-
Put a lid on the pan and cook until the egg is a bit coagulated. Repeat with the rest of the batter and the eggs. Cover the crêpes with the ham and serve immediately.
Blogs that might be interesting
-
10 minLunchfresh basil, Parmigiano Reggiano, sundried tomatoes in pot, anchovies in canned olive oil, snack tomato mix, cannellini canned beans, tomato paste, fresh kale, water,tomato soup in a jar -
47 minLunchpuff pastry, orange juice, paprika, turmeric, sugar, neutral oil, cream cheese, Greek yoghurt, grated parmesan cheese, dill,crispy carrots of puff pastry -
70 minLunchfresh Italian spice mix, white bread mix, sundried tomatoes in oil, olive oil, tomato juice, goat letter, sea salt flakes,tomato bread with goat breeze -
15 minLunchmedium sized egg, ready-to-eat avocado, young leaf lettuce with arugula, cottage cheese, sriracha sauce,brunchbowl with cottage cheese, egg, avocado and lettuce
Nutrition
650Calories
Fat51% DV33g
Protein78% DV39g
Carbs16% DV49g
Loved it