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Savory Herb and Spinach Breakfast Crepes
Savory Herb and Spinach Breakfast Crepes

Savory Herb and Spinach Breakfast Crepes
Delicate crepes filled with a savory spinach and herb mixture, topped with a light yogurt sauce.
Savory Herb and Spinach Breakfast Crepes

Provides a balanced start to the day with protein and fiber, supporting sustained energy release for morning training.

Ingredients:
1
Servings
  • 2
    item
     egg
  • 250
    ml
     milk
  • 100
    g
     flour
  • 100
    g
     spinach
  • 50
    g
     feta cheese
  • 100
    g
     yogurt
  • 1
    tbsp
     olive oil
  • 1
    clove
     garlic
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 30 minutes
Savory Herb and Spinach Breakfast Crepes
Instructions:
  1. In a bowl, whisk together eggs, milk, and flour until smooth.
  2. Heat a non-stick pan over medium heat and lightly grease with olive oil.
  3. Pour a small amount of batter into the pan, swirling to cover the bottom evenly.
  4. Cook until edges lift easily, then flip and cook the other side. Repeat with remaining batter.
  5. In another pan, sauté garlic in olive oil until fragrant.
  6. Add spinach and cook until wilted. Season with salt and pepper.
  7. Stir in crumbled feta cheese and chopped parsley.
  8. Fill each crepe with the spinach mixture and fold.
  9. Serve topped with a dollop of yogurt.
Nutrition Per Serving 500 g Per 100g
Energy 985 kcal 197 kcal
Protein 40 g 8.0 g
Fibre 8 g 1.6 g
Salt 2 g 0.4 g
Sugar 10 g 2.0 g
Carbohydrates 90 g 18.0 g
Fat 50 g 10.0 g
  • 2
    item
     egg
  • 250
    ml
     milk
  • 100
    g
     flour
  • 100
    g
     spinach
  • 50
    g
     feta cheese
  • 100
    g
     yogurt
  • 1
    tbsp
     olive oil
  • 1
    clove
     garlic
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

In a bowl, whisk together eggs, milk, and flour until smooth.

Heat a non-stick pan over medium heat and lightly grease with olive oil.

Pour a small amount of batter into the pan, swirling to cover the bottom evenly.

Cook until edges lift easily, then flip and cook the other side. Repeat with remaining batter.

In another pan, sauté garlic in olive oil until fragrant.

Add spinach and cook until wilted. Season with salt and pepper.

Stir in crumbled feta cheese and chopped parsley.

Fill each crepe with the spinach mixture and fold.

Serve topped with a dollop of yogurt.

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