Recipe by Ninnalemon
Discover gluten-free spinach crêpes: a mix of authentic flavor and selected ingredients, perfect for a reimagined Italian tradition. Try them now!
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: In a beaker, blend the spinach together with milk, egg, a pinch of salt and oats.
Step 2 of 3: 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).
Step 3 of 3: When the crêpe starts to come away from the edges, flip it and fill it with the mozzarella cut into slices.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Eggs and Milk and dairy products · Allergens to verify: Gluten
In gray: not detectedDetectedTo be verified
| Average values | Per serving185 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 807 kJ193 kcal | 436 kJ104 kcal |
| Fat | 5.37 g | 2.9 g |
| of which saturated fatty acids | 1.48 g | 0.8 g |
| Carbohydrates | 25.44 g | 13.75 g |
| of which sugars | 4.27 g | 2.31 g |
| Fibre | 3.44 g | 1.86 g |
| Protein | 10.6 g | 5.73 g |
| Salt | 0.13 g | 0.07 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
