The primary meal on a Saturday morning units the tone to your weekly respite from work, so it’s vital to make it particular. If in case you have the identical cereal-and-OJ combo you may have throughout the week, then you definitely may as effectively throw within the towel and head for the workplace. That’s a breakfast based mostly round leaving the home on time, not one based mostly on satisfaction.

This spinach, mushroom and ricotta crepe recipe shared with us by Waitrose, alternatively, is simply the ticket for a memorable weekend brunch. We advocate getting the elements in on Friday night time so you may roll straight from bed room to kitchen and whip up a batch. Or, for the true prep masters on the market, make the batter and filling prematurely and pop them within the fridge so your brunch takes mere minutes to make come morning.

Components (Serves 4)

For the crepes

100g spelt flour
2 eggs
1tbsp garlic-infused olive oil, plus additional
200-225ml milk

For the filling

1tbsp garlic-infused olive oil
1 echalion shallot, sliced
300g cup mushrooms, finely sliced
6 sprigs thyme, leaves solely
100g spinach
100g ricotta
40g grated Parmesan
70ml skimmed milk

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1. Sift the flour into a big bowl and season. Add the eggs, oil and milk, and whisk till thickened.
2. Warmth a 20cm non-stick pan on excessive and wipe with oiled kitchen paper. Add half a ladleful of batter and tilt to make a skinny layer. Prepare dinner for one to 2 minutes on both sides. Put aside and maintain heat. Repeat to make eight crepes.
3. For the filling, warmth the oil and cook dinner the shallot for 4 to 5 minutes, add the mushrooms and thyme, and cook dinner till smooth. Add the spinach and let it wilt. Flip down the warmth, add the ricotta, Parmesan and milk, and stir.
4. Spoon some filling onto one half of a crepe. Fold or roll to surround and serve instantly.

Dietary Data

Power 312 energy
Fats 16.3g
-of which saturates 5.9g
Carbohydrate 21.1g
-of which sugars 6.2g
Protein 18.1g
Salt 0.6g
Fibre 4.7g

Recipe and picture courtesy of