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!
Ready in 26 minutes
Good For Brunch
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.