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

Herby crêpes with whipped feta

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

1. For the whipped feta, combine all ingredients into a blender and blend until smooth. Set aside.
2. 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.
3. Place the greens into a blender with the egg, milk and water. Blend until smooth.
4. Sift the flour and baking powder into a bowl and add salt.
5. Add herb mixture and whisk to combine.
6. 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.
7. For the filling, add the butter and oil to a pan over medium heat.
8. Fry leeks for about 3-4 minutes, then add garlic, peas and tomatoes and fry for another 3-4 minutes. Season well.
9. 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.

Recipe & styling: Lichelle May 

Photography: Donna Lewis 

Also read: Spicy herb roast chicken 

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