Green Savoury Crepes

with Smoked Salmon and Spinach

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family-friendly
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family-friendly
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Instructions

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1 Blend

Tear the spinach into a blender or food processor. Add the flourmilk (300/450/600 ml), eggs, the crumbled vegetable stock cube and pepper to a food processor. Blitz until you are left with a smooth, fluffy, green batter. Set aside (see pro tip!). 

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2 Prep

Finely chop the chives. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Finely slice the radish. In a small bowl, combine the sweet chilli sauce with the sour cream

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3 Make pancakes

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Add a ladle of batter. Move the pan so that the batter spreads to an even, thin layer. Cover with a lid and fry for 4 min until nicely browned on the bottom and fully set. Keep warm. Repeat with the remaining batter (you should end up with 2-3 creoes per person). 

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4 Serve

Spread the sweet chilli cream over the crepes. Top with radish, torn salmon and avocado slices. Garnish with chives

Tips for fussy eaters

Serve the dressing on the side!

Pro tip

Allow the crepe batter to rest for 10 min, this will ensure a thicker, more viscous consistency.

Bright and colorful pancakes with a delicious filling. They're suitable for breakfast, lunch or dinner!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 1024 · Prot 44 · Carbs 114 · Fat 43

Ingredients

Number of people

Spinach pancakes

Spinach 200 Grams
Plain flour 200 Grams
Whole milk 400 ML
Eggs 3 Piece
Vegetable stock cube 1 Piece
Black pepper 0.5 Tsp
Vegetable oil 1 Tbsp

Dressing

Sweet chilli sauce 40 ML
Sour cream 60 Grams

Toppings

Smoked Salmon Slices 100 Grams
Fresh chives 15 Grams
Avocado 1 Piece
Red radish 125 Grams

Bright and colorful pancakes with a delicious filling. They're suitable for breakfast, lunch or dinner!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 1024 · Prot 44 · Carbs 114 · Fat 43

Instructions

photo

1 Blend

Tear the spinach into a blender or food processor. Add the flourmilk (300/450/600 ml), eggs, the crumbled vegetable stock cube and pepper to a food processor. Blitz until you are left with a smooth, fluffy, green batter. Set aside (see pro tip!). 

photo

2 Prep

Finely chop the chives. Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it. Finely slice the radish. In a small bowl, combine the sweet chilli sauce with the sour cream

photo

3 Make pancakes

Heat a non-stick pan over a medium-high heat with a drizzle of oil. Add a ladle of batter. Move the pan so that the batter spreads to an even, thin layer. Cover with a lid and fry for 4 min until nicely browned on the bottom and fully set. Keep warm. Repeat with the remaining batter (you should end up with 2-3 creoes per person). 

photo

4 Serve

Spread the sweet chilli cream over the crepes. Top with radish, torn salmon and avocado slices. Garnish with chives

Tips for fussy eaters

Serve the dressing on the side!

Pro tip

Allow the crepe batter to rest for 10 min, this will ensure a thicker, more viscous consistency.

Ingredients

Number of people

Spinach pancakes

Spinach 200 Grams
Plain flour 200 Grams
Whole milk 400 ML
Eggs 3 Piece
Vegetable stock cube 1 Piece
Black pepper 0.5 Tsp
Vegetable oil 1 Tbsp

Dressing

Sweet chilli sauce 40 ML
Sour cream 60 Grams

Toppings

Smoked Salmon Slices 100 Grams
Fresh chives 15 Grams
Avocado 1 Piece
Red radish 125 Grams
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