Prep and Cooking: 45 minutes
Ingredients:
- 2 carrots
- 1 stalk celery
- Leaves of 1 leek
- 200-250g of leafy greens (pak choi, spinach, kale, kalettes, chard)
- 2 cloves garlic
- Handful of Parsley
From the cupboard:
- Cooking oil
- 30g olive oil
- 200 ml full fat milk
- 140 gr flour of your choice
- 3 eggs
- 20-30g cheddar cheese
- 200g natural yogurt
- ½ teaspoon mild curry powder
- ½ teaspoon black pepper
Method:
- Stir-fry the leafy greens with carrots and celery chopped in cubes half way through. Season with salt, curry powder and black pepper
- Preheat the oven at 180 degrees. Place the stir-fried veg into a deep baking tray or quiche dish and bake for about 10 min.
- Mix the eggs, milk, flour and olive oil into crepe mixture. Season with salt to taste.
- When the veg in the oven are warmed up pour in the crepe mixture on the top. Chop the cheddar into small cubes and sprinkle over the dish
- Bake for another 15 min until golden brown
Serve the dish with natural yogurt dip seasoned with parsley and crushed garlic.
Recipe design and image by Pavlina