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15 • mins • prep • 35 • mins • cook
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6 • crepes
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Breakfast Spinach Crêpes

5/5 (1)



  • Step 1.

    Cook the hash browns according to the packet instructions.

  • Step 2.

    To make the wholemeal spinach crêpes: Blend the spinach, wholemeal flour, dairy free milk and extra virgin olive oil until smooth. Set aside to rest for 10 minutes.

  • Step 3.

    Heat oil in a medium frying pan over medium heat. Pour about a quarter cup of the mixture into the pan and spread the batter into a thin layer. Cook for 2-3 minutes or until the top begins to dry, then flip and cook for a further minute. Repeat the process with the remaining mixture.

  • Step 4.

    Add a drizzle of extra virgin olive oil to a large frying pan over medium high heat and sauté the mushroom for 5 minutes or until softened.

  • Step 5.

    Stir through the garlic and spinach and cook for a further 1-2 minutes or until wilted. Season with salt and pepper.

  • Step 6.

    Heat the baked beans in a small saucepan over medium heat or in the microwave until heated through.

  • Step 7.

    To assemble, top each crêpe with a hash brown, sliced avocado, baked beans, mushrooms, and spinach.

  • Step 8.

    Garnish with parsley to serve.

Chantal Organics Products used

Wholemeal Flour
Extra Virgin Olive Oil
Baked Beans

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