Strong Arms for Kids

 
Picture
That's right!  Crepes!  Not just any crepes, but whole wheat crepes with fresh tomatoes, spinach, mushrooms, and a secret ingredient.  This is one of the best breakfasts I have had in a long long time.  Not that I could ever get sick of having smoothies for breakfast but when I need to take a short break from them, this is a fabulous substitute.  This can also make an excellent dinner, that's easy but tastes like you spent hours working on.  I adapted this recipe from a random website I found called Vegetarian and Vegan France

Recipe:

1/2 cup whole wheat flour

1/2 cup white flour

pinch of salt

1 large egg

1 cup soymilk

1 tablespoon olive oil

1 bunch spinach leaves (washed and trimmed)

2 garlic cloves

1/4 teaspoon grated nutmeg (this is the secret ingredient)


1 large tomato, chopped


1 cup sliced cremini mushrooms


3/4 cup feta cheese, crumbled

fresh chopped dill

Put the flour and salt into a bowl and add the egg. Gradually whisk in the milk until smooth. Add 2 teaspoons of the sunflower oil.

Heat a little oil in a  frying pan, pour off the excess and then quickly pour in about 3 tablespoons of the batter. Tilt the pan so the base is evenly coated with batter, then cook for a couple of minutes until the underside is browned.

Loosen the crepe, then over with a long palette knife and cook the other side for 1-2 minutes until browned.

Slide the crepe out of the pan onto a plate and keep hot. Don’t worry if the first one isn’t perfect, the other ones will be better!

Repeat with the remaining oil and batter mixture to make 8 crepes in all.

To make the filling, heat the oil in a large pan. Add the spinach, garlic, nutmeg, tomatoes, mushrooms and salt and fry for 2-3 minutes, tossing the spinach until it just begins to wilt and the mushrooms are soft. Stir in the feta cheese and warm through.


Divide the filling between the crepes – spoon it on to one half of each crepe and fold over loosely. I added a fried egg on top and sprinkled it with fresh dill.  They are good both with and without the egg on top, all depends how hungry you are.

 


03/17/2011 18:18

I'm just surprised to discover how a lot of details I received on this specific topic. I m so really thankful of you. A single issue I could assert that, after reading this put up I became preserved from the whole ineffective search I ought to have performed on this particular matter. Your write-up is really a authentic fantastic point in disguise.

Reply
05/08/2012 03:22

So nice post. I will talk it with my friends.

Reply
05/22/2012 02:50

Hi friends, your blog is really very good, I like it very much, must keep going!

Reply
06/06/2012 04:42

I have saved this webpage and I truly intend on visiting the site in the upcoming days. Thanks for such a wonderful share!

Reply



Leave a Reply.


Google Analytics