Spinach Crepe with mexican prawns & herbed cream cheese
fitnessLovers
| Prep-time | Bake-time | |
|---|---|---|
| 15 min | 15 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- For the crepes:
- 6–7 tbsp All-purpose flour (Caputo) (as much as needed)
- 1 egg
- 5 pieces Ardo Organic Spinach Portions (600g)
- 1 glass Fresh milk 1.5% (1L)
- 2 tbsp Melted unsalted butter (Lurpak)
- ½ tsp Maldon Sea Salt
- For the prawns:
- 1 pack Mexican Prawns (280g)
- 1 pack Arla Cream Cheese with Onion & Chives (200g)
- 1 pack Fresh Spinach Leaves (250g)
- ½ glass Ardo Peas (from 1kg pack)
METHOD
1. In a blender, add the spinach cubes, flour, salt, egg, milk, and melted butter. Blend for 1–2 minutes until the ingredients are well mixed.
2. Cook the crepes in a non-stick frying pan.
3. In the same pan, after finishing with the crepes, add the shrimp. Cook for 2 minutes on each side and then remove from the pan.
4. In a saucepan, bring water and 1 tsp of salt to a boil over medium-high heat. Add the peas and cook for one minute. Remove from heat and drain well.
5. Spread the cream cheese on the crepes, then add the shrimp, spinach leaves, and peas. Serve immediately.
Kali Orexi!
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