Crepes Filled with Avocado, Roasted Peppers, and Feta
Serves 4
Ingredients
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Crepes
- 4 eggs, beaten
- 1½ cups (375 ml) milk
- 4 tbsp. (60 ml) melted butter
- 1 cup (250 ml) all-purpose flour
- Pinch of salt
Topping
- ½ cup (125 ml) yogurt
- Juice of ¼ lemon
- Salt and pepper, to taste
Filling
- 2 cups (500 ml) baby spinach, washed
- ½ red onion, thinly sliced into rings
- 2 roasted peppers (homemade or from a jar), sliced into rings
- ½ cup (125 ml) feta cheese, crumbled
- 2 avocados, peeled, pitted, and sliced
- Chopped chives, for garnish (optional)
Preparation
- Put eggs in a bowl and whisk with milk and melted butter.
- Mix flour and salt in a large bowl.
- Add liquid ingredients to flour and salt. Mix well and whisk until blended.
- Add a knob of butter to a skillet over medium heat and cook about ⅓ cup (80 ml) batter at a time, about 90 seconds each side. Set aside.
- Mix topping ingredients in a bowl.
- Fill each crepe with spinach, onion and roasted pepper rings, crumbled feta, and avocado slices. Roll crepes up, drizzle with dressing, and sprinkle with chives.
