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🥞 Small Crêpes with Spinach and Feta

320 kcal · 30 min · 4 servings

Ingredients

• 100 g Buckwheat flour
• 250 ml Milk
• 1 Stk Egg (Size M)
• 150 g Feta (in brine)
• 150 g Baby spinach (fresh)
• 20 g Butter
• 1 Stk Onion (small)
• 3 g Salt
• 1 g Nutmeg (ground)

Instructions

1. 1. Whisk the buckwheat flour, milk, and egg in a bowl to form a smooth batter without lumps.
2. 2. Let the batter rest for 10 minutes to allow the flour to hydrate.
3. 3. Cube the feta into small pieces and pat them dry slightly with a paper towel.
4. 4. Dice the onion finely and sauté it in the butter until translucent in a pan.
5. 5. Add the baby spinach to the pan and let it wilt until soft.
6. 6. Remove the pan from the heat and mix the feta cubes and nutmeg into the spinach mixture.
7. 7. Heat a small crêpe pan or non-stick pan over medium heat and lightly grease it.
8. 8. Pour a small amount of batter into the pan and swirl it quickly to spread it evenly.
9. 9. Cook the crêpe for approx. 2 minutes per side until golden brown.
10. 10. Fill the crêpe with the spinach-feta mixture, roll it up, and serve warm.

Nutrition per serving

• kcal: 320
• Protein: 16 g · Fett/Fat: 18 g · Carbs: 26 g