Savoury Crêpes with Sautéed Mushrooms

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Madeleine Shaw Spinach Crepes with Sauteed mushrooms

Savoury Crêpes with Sautéed Mushrooms

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I created a recipe for spinach waffles recently, and when I’d finished making them I used the leftover mixture as pancake batter which turned out to be so delicious. So I thought I’d better share this discovery with you – my savoury crêpes with sautéed mushrooms, the perfect breakfast, lunch or dinner!

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Serves 2 Ready in 26 minutes Good For


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

Slice the mushrooms up and heat 1 tbsp 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.

Remove the mushrooms and place to the side.

Heat 1 tsp of coconut oil and pour out ¼ spinach pancake mixture into a pan, cook for 2 minutes. Then place ¼ of the mushrooms and pomegranate seeds over half the pancake, fold in half and cook like an omelette for another 2 minutes.

Repeat with the rest of the mixture and serve warm.

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