Breakfast Spinach Crêpes
Homemade, open style, wholemeal, spinach crepes topped with warmed baked beans, grilled mushrooms, spinach, avocado and hash browns. Garnished with parsley.
Ingredients
- Hash Browns
6 hash browns- Wholemeal Spinach Crêpes
- 150g spinach leaves
- 1 1/2 cups Chantal Organics Wholemeal Flour
- 1 ½ cups dairy free milk of choice
- 1 tbsp Chantal Organics Extra Virgin Olive Oil
- Toppings
- Chantal Organics Extra Virgin Olive Oil
- 2 cups mushrooms, sliced
- 2 garlic cloves, crushed
- 100g spinach leaves
- 1 can (400g) Chantal Organics Baked Beans
- 1 avocado, sliced
- A handful fresh parsley, roughly chopped
instructions
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Step 1.
Cook the hash browns according to the packet instructions.
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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.
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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.
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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.
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Step 5.
Stir through the garlic and spinach and cook for a further 1-2 minutes or until wilted. Season with salt and pepper.
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Step 6.
Heat the baked beans in a small saucepan over medium heat or in the microwave until heated through.
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Step 7.
To assemble, top each crêpe with a hash brown, sliced avocado, baked beans, mushrooms, and spinach.
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Step 8.
Garnish with parsley to serve.
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Chantal Organics Products used
