Buckwheat crêpes with mushrooms, spinach and bacon
Help keep autumn ailments at bay thanks to the antioxidants and minerals in these pancakes.
Details
• Prep 5mins* • Cook 10mins • Serves 4
Ingredients
• 100g buckwheat flour
• 50g plain flour
• Pinch of salt
• 1 egg
• 100ml semi-skimmed milk • 200ml water
• 30g melted butter, plus extra to cook
• Few drops olive oil
• 100g bacon lardons
• 300g mushrooms, finely sliced • 200g bag fresh baby spinach • 2-3 tbsp crème fraîche • Salt, pepper and nutmeg
Method
01 Mix the buckwheat and plain flour, add a pinch of salt. Make a well in the centre for the egg. 02 Break the egg into the mixture. Add the milk and half the water.
03 Beat together with a fork or hand whisk until smooth. Mix in the rest of the water and the butter until you have a thin-cream consistency. *Leave for 2hrs or overnight.
04 Heat a few drops of oil in a nonstick frying pan and fry the bacon until crisp, then add the mushrooms and fry for another 2mins. Add the spinach and cook for another 2mins. Season with salt, pepper and a pinch of nutmeg. Transfer to a plate, draining off the juices.
05 Clean the pan, place back on the hob and melt a knob of butter. Add a small ladle of batter and swirl it around. Cook for 2mins, then flip over and cook for a further 2mins.
06 Add a spoonful of crème fraîche and some of the filling. Fold the pancake in half, then again. Serve.
Nutritional analysis
Per serving: 335 Kcals • 17g fat • 8g sats • 32g carbs • 2g sugars • 2g fibre • 13g protein • 1.2g salt
Key ingredient Spinach
Dark-green-leafed spinach is rich in micronutrients including: antioxidant vitamins C and E; oxygen-carrying iron; folate for red blood cell formation; magnesium, which helps with muscle and nerve function; and bone-boosting calcium and vitamin K.