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The first meal on a Saturday morning sets the tone for your weekly respite from work, so it’s important to make it special. If you have the same cereal-and-OJ combo you have during the week, then you might as well throw in the towel and head for the office. That’s a breakfast based around leaving the house on time, not one based on satisfaction.
This spinach, mushroom and ricotta crepe recipe shared with us by Waitrose, on the other hand, is just the ticket for a memorable weekend brunch. We recommend getting the ingredients in on Friday night so you can roll straight from bedroom to kitchen and whip up a batch. Or, for the true prep masters out there, make the batter and filling in advance and pop them in the fridge so your brunch takes mere minutes to make come morning.
For the crepes - 100g spelt flour
- 2 eggs
- 1tbsp garlic-infused olive oil, plus extra
- 200-225ml milk
For the filling
Energy 312 calories
-of which saturates 5.9g
-of which sugars 6.2g
Written by Nick Harris-Fry for Coach and legally licensed through the Matcha publisher network. Please direct all licensing questions to email@example.com.