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Pear and Spinach Crepes

Add a huge dose of color, flavor and nutrition to your breakfast with these fun and tasty crepes.

Step 1
Cut the portobellos in thick slices. Cut the pears in eight pieces and remove the seeds.
Step 2
Heat the olive oil in a pan and sauté the pears and portobellos; cook for 4 minutes and season. Add the watercress and cook for 2 more minutes; reserve.
Step 3
Blend the milk, flour, eggs, butter, sugar, salt and spinach. Put this mix in the fridge.
Step 4
Heat a medium Teflon pan and melt a little butter to avoid that the mix sticks to the pan. Add the crepe mix, so that it covers the whole pan, and cook for 1 minute. Turn it over and cook for 1 more minute.
Step 5
Let the crepes cool down and stuff them with the pear, watercress and portobello mix that you cooked previously. Add some sour cream on top, along with some pear dices.

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