Munching on the move
Simple dishes for the school holidays, quick meals or snacks. The combination of high protein ingredients, vegetables and dairy makes them suitable for the young and old
CREPES WITH MUSHROOMS AND FETA
IDEAL for a light lunch, sautéed Portobello and button mushrooms with crumbled feta rolled in crepes. Ingredients • 1 cup flour • pinch of salt • 1 whole egg • 1 egg, separated • 2 cups milk • 1 tbsp oil
Method Sift flour with salt in a mixing bowl
● Make a well in the centre
● Add the whole egg + yolk from separated
● egg and 1 cup of the milk Stir to incorporate the egg, then stir in the oil
● Gradually add the remaining milk while
● beating until smooth Beat the remaining egg white stiffly and fold
● in Heat a nonstick pan on low temperature
● Pour quarter cup of batter into pan
● Swirl the pan to spread the batter thinly
● After 30 seconds, flip the crepe to cook on
● the other side Place filling, roll up and serve.
●
FILLING
Ingredients • 2 tbsp oil • 1 small onion, chopped • 100g white button mushrooms, sliced • 100g Portobello mushrooms, sliced • salt • pepper • 50g feta cheese, crumbled
Method Heat oil, sauté onions and mushrooms for
● 2-3 minutes Season and remove from heat, then add
● feta.