The first meal on a Saturday morning sets the tone for your weekly respite from work, so it’s important to make it special. If you have the same cereal-and-OJ combo you have during the week, then you might as well throw in the towel and head for the office. That’s a breakfast based around leaving the house on time, not one based on satisfaction.
This spinach, mushroom and ricotta crepe recipe shared with us by Waitrose, on the other hand, is just the ticket for a memorable weekend brunch. We recommend getting the ingredients in on Friday night so you can roll straight from bedroom to kitchen and whip up a batch. Or, for the true prep masters out there, make the batter and filling in advance and pop them in the fridge so your brunch takes mere minutes to make come morning.
Ingredients (Serves Four)
For the crepes
100g spelt flour
1tbsp garlic-infused olive oil, plus extra
For the filling
1tbsp garlic-infused olive oil
1 echalion shallot, sliced
300g cup mushrooms, finely sliced
6 sprigs thyme, leaves only
40g grated Parmesan
70ml skimmed milk
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1. Sift the flour into a large bowl and season. Add the eggs, oil and milk, and whisk until thickened.
2. Heat a 20cm non-stick pan on high and wipe with oiled kitchen paper. Add half a ladleful of batter and tilt to make a thin layer. Cook for one to two minutes on each side. Set aside and keep warm. Repeat to make eight crepes.
3. For the filling, heat the oil and cook the shallot for four to five minutes, add the mushrooms and thyme, and cook until soft. Add the spinach and let it wilt. Turn down the heat, add the ricotta, Parmesan and milk, and stir.
4. Spoon some filling onto one half of a crepe. Fold or roll to enclose and serve immediately.
Energy 312 calories
-of which saturates 5.9g
-of which sugars 6.2g
Recipe and image courtesy of waitrose.com