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Savory Herb and Spinach Crepes with Goat Cheese
Savory Herb and Spinach Crepes with Goat Cheese

Savory Herb and Spinach Crepes with Goat Cheese
Delicate crepes filled with a savory blend of spinach and creamy goat cheese, perfect for a nutritious start to the day.
Savory Herb and Spinach Crepes with Goat Cheese

To provide a balanced breakfast rich in protein and healthy fats, supporting sustained energy release for morning training.

Ingredients:
1
Servings
  • 2
    item
     egg
  • 100
    g
     whole wheat flour
  • 250
    ml
     milk
  • 100
    g
     spinach
  • 50
    g
     goat cheese
  • 1
    tbsp
     olive oil
  • 5
    g
     fresh thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 30 minutes
Savory Herb and Spinach Crepes with Goat Cheese
Instructions:
  1. In a bowl, whisk together eggs, flour, milk, and a pinch of salt 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 for about 1-2 minutes on each side until golden brown. Repeat with remaining batter.
  5. In another pan, sauté spinach with olive oil until wilted. Season with salt, pepper, and thyme.
  6. Fill each crepe with sautéed spinach and crumbled goat cheese. Fold and serve warm.
Nutrition Per Serving 600 g Per 100g
Energy 957 kcal 160 kcal
Protein 35 g 5.8 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 8 g 1.3 g
Carbohydrates 85 g 14.2 g
Fat 50 g 8.3 g
  • 2
    item
     egg
  • 100
    g
     whole wheat flour
  • 250
    ml
     milk
  • 100
    g
     spinach
  • 50
    g
     goat cheese
  • 1
    tbsp
     olive oil
  • 5
    g
     fresh thyme
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

In a bowl, whisk together eggs, flour, milk, and a pinch of salt 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 for about 1-2 minutes on each side until golden brown. Repeat with remaining batter.

In another pan, sauté spinach with olive oil until wilted. Season with salt, pepper, and thyme.

Fill each crepe with sautéed spinach and crumbled goat cheese. Fold and serve warm.

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