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Stuffed with iron-rich spinach and omega-3 fatty acids from the avocados, these crêpes are a great idea for a healthier weekend brunch. Slideshow: More Quick & Healthy Breakfast Recipes 

Shelly Westerhausen
October 2014

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Credit: Photo © Shelly Westerhausen

Recipe Summary

active:
15 hrs
total:
45 mins
Yield:
2
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Ingredients

Curry-Lime Cream
Crêpes

Directions

Make the Curry-Lime Cream
  • Whisk together the yogurt, lime, curry powder and a little salt. Refrigerate until ready to use.

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Meanwhile, Make the Crêpes
  • Whisk together the egg, milk, cornmeal, flour, sugar and salt. Transfer to the fridge and chill for at least 30 minutes.

  • Heat a non-stick skillet with ghee or oil over medium heat. Add just enough batter to coat the pan with a thin layer. Cook until the sides begin to brown and the middle starts to bubble, about 2 to 4 minutes. Flip and cook for another 2 minutes or so.

  • Remove from heat and transfer to a clean plate. Cover with a dish towel to keep warm. Repeat with the rest of the batter. Fill crêpes with the spinach, avocado,and a few red pepper flakes and top with the curry sauce.

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