In a beaker, blend the spinach together with milk, egg, a pinch of salt and oats.
Once you have a smooth mixture, cook it in a well-heated, lightly oiled pan and spread it over the whole surface (for each crêpe you will need about one ladle of batter).
When the crêpe starts to come away from the edges, flip it and fill it with the mozzarella cut into slices.
Keep in the fridge
Italia
| Energy (kcal) | 104.32 |
| Carbohydrates (g) | 13.75 |
| of which Sugars (g) | 2.32 |
| Fat (g) | 2.9 |
| of which Saturates (g) | 0.8 |
| Protein (g) | 5.73 |
| Fiber (g) | 1.86 |
| Sale (g) | 0.07 |
