As it is pancake day next week I thought I would post a couple of recipes I have made, these were for a new range called Nutri-snack.
The recipes are aimed at a healthier lifestyle by helping you make smarter choices when it comes to snacks by substituting unhealthy and calorie dense treats for healthier, more nutritious options.
These oat crepes are great as they can be used with either sweet or savoury fillings. If using with a savoury filling omit the vanilla and the stevia. These are gluten free and high in protein which will keep you feeling fuller for longer.
Makes 6 crepes
100g jumbo oats
30g ground flax seed
1 tbsp chia seeds
1 tsp vanilla extract/paste (optional)
2 large eggs
½ tsp stevia (optional)
375ml skimmed milk
6 spring onions, sliced
2 red chillies, de-seeded and chopped
2 handful’s of baby spinach
100g feta cheese, crumbled
1 tbsp grated Parmesan cheese
- Place all ingredients into a nutri-blender or table top blender and blend until smooth.
- Heat a large frying pan or crepe maker on a low heat and spritz a little oil on the pan/plate. Pour on a ladle full into the centre, and using the ladle spread the mixture out thinly around the pan/plate then turn the heat up to the high.
- When the crepe starts to bubble slightly use a spatula to flip it over and continue cooking until golden brown. You can keep these warm in a low oven whilst you prepare the filling.
- Spray the frying pan with a little more oil and add the chopped spring onion and red chilli and soften. Add in the baby spinach and stir until wilted, add the feta cheese and give the mixture a stir.
- Place a spoonful of the mixture on top of each crepe and a little grated Parmesan cheese over the spinach mixture and then roll up the crepe and serve.