Appetizers

Spinach Crepes with Pan-Roasted Vegetables

18

Ginger & spinach crepes are topped with mushrooms, tomatoes, pepper & onion. Great dish for brunch, lunch or light dinner!

4
Spinach Crepes:
1 Cup (140g) Plain Flour
4 Cups (80g) Fresh Spinach
1 Teaspoon Pink Himalayan Salt
1 Large Egg
1 Thumb-size Piece of Fresh Ginger, grated
1 Cup Milk (250ml)
1 Tablespoon Dried Oregano
1 Cup Grated Cheese of your Choice
Sunflower Oil for frying
Pan-Roasted Vegetables:
2 Cups (120g) Chopped Mushrooms
1 Yellow Bell Pepper
1 Medium Onion
2 Cups (280g) Cherry Tomatoes
2 Cups (100g) Chopped Flat Leaf Parsley
1 Cup Grated Cheese of your choice
3 Garlic Cloves
3 Tablespoons Butter (45g)
½ Teaspoon Himalayan Salt
In a food processor/blender process spinach & milk until smooth. Pour this in a mixing bowl. Add flour, salt, egg and grated ginger. Whisk until well combined. Heat up your frying pan. Add a tiny amount of...
See the full directions on my site
Nutritions

Calories
494

Sodium
1619mg
67% DV

Fat
34g
53% DV

Protein
27g
55% DV

Carbs
14g
4% DV

Fiber
3g
14% DV
foodmeanderings.com

These Healthy Homemade Energy Bars are made with dates, almonds, pumpkin seeds and cranberries, and are gluten-free and vegan. Because they are no bake, they are quick and easy to make and perfect for an on-the-go breakfast, snack or dessert!

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