Informations supplémentaires
35 min.
|
572 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Thinly slice the mushrooms. Chop the shallot and the dill.
2. Make the pancake batter
In a bowl mix the flour with the milk, 1 2P | 1 3P egg and a pinch of salt. Make sure the batter is thin. Let your children develop their cooking skills by inviting them to mix all the ingredients together.
3. Cook the eggs
Line a baking sheet with aluminum foil and brush with a light drizzle of oil. Crack the remaining eggs gently on the baking sheet. Bake in the oven for 6-8 minutes or until the desired doneness of the egg yolk.
4. Cook the garnish
Heat a drizzle of oil in a large pan on medium. Cook the shallot and mushrooms 4-6 minutes. Add salt and pepper. Add the spinach and cheddar and cook for 2 minutes. Remove from the skillet and keep warm.
5. Cook the crepes
Wipe the pan and add a drizzle of oil over medium high heat. Pour in a small ladle of the mixture and turn the pan so that the mixture spreads out into a large thin crepe. Cook 1-2 minutes on each side. Repeat with the rest of the batter to make 2 thin crepes per person. Add oil as needed and reduce the heat if the pan gets too hot.
6. Plate your dish
Garnish the center of the pancakes with the mushroom mixture and an egg. Fold the crepe in 4 inwards to make a pocket. Serve and garnish with dill. Add salt and pepper to taste. Bon appétit!
5unitFresh egg
70gAll-Purpose Flour
200mlMilk 2%
120gWhite Medium Mushroom
80gBaby Spinach
100gMild Cheddar
0.5unitDill
1unitShallot
What you need
sheet pan, pan, bowl, whisk, spatula
572 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
35g
12%
fat
32g
49%
cholesterol
484mg
161%
fiber
2g
8%
protein
36g
saturated
15g
75%
sodium
550mg
23%
sugar
8g
trans
1g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg