Savoury Oat Crepes
Ingredients
- 100g button mushrooms
- 1 teaspoon rapeseed oil
- 6og of cherry tomatoes cut in halves.
- 1 teaspoon of flat parsley chopped.
- 1 teaspoon chopped chives or scallion.
- 10g of gluten free porridge
- 2 eggs
- ½ teaspoon of gluten free mustard
If using for lunch: serve with a side salad, include nuts, seeds, and berries, or roasted cherry tomatoes.
Method
1. Thickly slice mushrooms, cook in hot rapeseed oil in a non-stick pan. Add the tomatoes stir, then fry with a lid on the pan for 6 mins. Season with a pinch of salt and black pepper.
2. In a bowl beat together the eggs with the parsley, mustard, chives, and oats. Heat a small amount of oil in non-stick frying pan. Pour the egg mixture and fry until almost set, flip over as you would a pancake.
3. Slide from the pan onto a plate, keep warm place the filling down the middle of the crepe and roll up.
Nutrition
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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
Recipe Developed By
