Spinach OatWell™ Crepe with Asparagus
Spinach OatWell™ Crepe with Asparagus
Rated 5.0 stars by 1 users
Category
Lunch
Servings
1
Prep Time
10 minutes
Cook Time
10 minutes
Spinach OatWell™ Crepe with Asparagus
OatWell™
Ingredients
160g Buckwheat flour
-
10g OatWell™ Powder (1 scoop)
3 Eggs
500ml Almond or Rice Milk
75g Baby spinach leaves
30g Parsley, chopped
5 Asparagus Tips
20g Feta cheese, crumbled
2 tsp Olive oil
1 Lemon (juice from ½ lemon) (cut other half into 6 wedges for garnish)
Balsamic glaze – drizzle
Himalayan crystal salt to season
Optional
Directions
Spinach Crepes: Place flour, OatWell™ Powder, eggs, spinach, parsley, salt, pepper in a bowl and using a stick blender and whiz until smooth.
Heat a drop of oil in a 20cm non-stick frying pan over high heat.
Add 80ml of batter, swirl to coat the base of the pan and cook for 1-2 minutes or until set. Repeat until batter is used up.
Set aside and keep warm.
Lightly fry 5 Asparagus Tips until soft
Garnish with crumbled feta cheese and drizzle with balsamic glaze.