Herby crêpes with whipped feta

These herby crêpes are perfect for a slow-Sunday breakfast or basically any-time of day meal.

Serves 4

Ingredients

For the whipped feta

4 discs feta

2 Tbsp feta water

¼ cup plain yoghurt

Handful herbs of your choice

Milled pepper

For the crêpes

1 cup (25g) rocket

1 cup (30g) baby spinach

1 egg

½ cup milk

¼ cup water

½ cup flour

½ tsp baking powder

Pinch salt

1-2 Tbsp butter, melted

For the filling

2 Tbsp butter

2 tsp olive or chilli oil

2 baby leeks, sliced

2 cloves garlic, minced

1 cup frozen garden peas

200g baby tomatoes, halved

Salt and milled pepper

For the crêpes

4 eggs, poached or fried to your liking

Herbs or micro leaves, to garnish

Lemon wedges, for serving

Method

For the whipped feta, combine all ingredients into a blender and blend until smooth. Set aside.
For the crêpes, heat a pot of water and blanch the rocket and baby spinach for 30 seconds. Immediately plunge the greens into a bowl of ice water. Squeeze out any excess water.
Place the greens into a blender with the egg, milk and water. Blend until smooth.
Sift the flour and baking powder into a bowl and add salt.
Add herb mixture and whisk to combine.
Place ½ Tbsp of butter into a shallow pan and pour cup of the batt er into the pan. Swirl the pan to spread the batter evenly and cook for 1-2 minutes per side or until cooked. Place the cooked crêpes on a plate and cover with a clean tea towel until needed.
For the filling, add the butter and oil to a pan over medium heat.
Fry leeks for about 3-4 minutes, then add garlic, peas and tomatoes and fry for another 3-4 minutes. Season well.
Fill each crêpe with whipped feta, pea mixture and a poached egg. Enclose the crêpes and serve with herbs or micro leaves, lemon wedges and enjoy.