Vibrantly green yet utterly delicious, these spinach pancakes are ideal as a post-workout supper. Plus, they pack in your 5-a-day!
Level up your pancake repertoire with these Spinach crepes with mushrooms, chickpeas and harissa yoghurt.
Vibrantly green but they taste amazing, and pack in your 5-a-day, too. Try these post-workout; their anti-inflammatory properties, balance of protein and carbs as well as vitamins and minerals will replenish energy, help muscles recover and look after your immune system.
Top image credit: Dave Caudery
Mix all the crepe ingredients in a blender until smooth and green!
Make the filling: melt 1 knob of butter in a pan and gentry fry the onion for 2mins, until translucent.
Add the mushrooms and a pinch of salt and cook for 3-4mins, stirring frequently.
Stir in the chickpeas and the tomatoes, cook for 3mins.
Heat a large non-stick frying pan over a medium heat. Add 1 knob of butter and a splash of oil. Move the pan around so that the butter covers the base.
Lift off the heat, add a ladleful of batter and quickly swirl it around so a very thin layer covers the whole pan. Cook for 2-3mins.
Toss the pancake over and cook for 2mins on other side. Warning – the first pancake rarely works! Repeat until all the mixture is gone.
Transfer to a plate and spoon on some of the mushroom mixture. Add a dollop of yoghurt and a little harissa and roll up the pancake. Eat immediately!
