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Ever had green crepes?

Spinach Crepes With Bacon, Mushrooms and Pomegranate

Ingredients

  • 120 grams of rice flour

  • 2 eggs

  • 300 milliliters of almond milk

  • 50 grams of spinach

  • 1 teaspoon of cumin

  • 1/2 teaspoons of cayenne

  • Coconut oil for cooking

  • 2 garlic cloves

  • 1 inch of grated ginger

  • 200 grams of mushrooms

  • 1 pomegranate (de­seeded)

  • 4 rashers bacon

  • Salt and pepper

Instructions

  1. In a food processor blend the flour, eggs, milk , spinach, cumin, cayenne and a big pinch of salt.

  2. Slice the mushrooms up and heat 1 tablespoon of coconut oil and sauté the mushrooms for 5 minutes, crush the garlic and add this with the ginger and sauté for another 3 minutes with a pinch of salt and freshly ground pepper.

  3. Remove the mushrooms and place to the side.
 Fry the bacon.

  4. Heat 1 teaspoon of coconut oil and pour out 1/4 spinach pancake mixture into a pan, cook for 2 minutes.

  5. Then place 1/4 of the mushrooms and pomegranate seeds over half the pancake, fold in half and cook like an omelette for another 2 minutes.

  6. Repeat with the rest of the mixture and serve warm topped with bacon.

Spinach Crepes With Bacon, Mushrooms and Pomegranate
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