Name: Spinach OatWell™ Crepe with Asparagus
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: English
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

Spinach OatWell™ Crepe with Asparagus

OatWell™

Servings

Prep Time

10 minutes

Cook Time

10 minutes

Cuisine

English

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

Optional

1 Lemon (juice from ½ lemon) (cut other half into 6 wedges for garnish)
Balsamic glaze – drizzle
Himalayan crystal salt to season

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.