Recipes for children
Thin homemade crepes filled with sautéed spinach, shredded chicken and kashar cheese make a hearty lunch. Rolled and sliced before serving, this recipe works well for families looking for a balanced meal.
Whisk the eggs, milk, all-purpose flour, and salt until smooth. Let the batter rest for half an hour.
Cook thin crepes in a greased pan, turning them until both sides are lightly colored. Set aside.
Sauté the spinach in olive oil until softened. Add the shredded chicken, stir for a few minutes, then remove from the heat.
Divide the filling and grated kashar cheese among the crepes. Roll them up and serve warm.
Allergens: contains egg, milk and wheat (gluten). Important: Do not let the pan get too hot while cooking the crepes; high heat can make the edges tough and cause them to tear. Leftover crepes can be refrigerated for 1 day and gently reheated in a pan before serving.
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