Egg, avocado, spinach and tomato wrap
- 10 minutes
- 4
A filling and nutritious breakfast, using fresh ingredients. This wrap would make a great cold lunch as well.
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Apple & cinnamon crepes served with Greek yoghurt
Apple & cinnamon crepes served with Greek yoghurt image: Heart Foundation
Ingredients
- Apple filling:
- 2 ½ medium Granny Smith apples, peeled, cored and diced
- 1 teaspoon cinnamon
- 1 tablespoon water
- Crepes:
- 1 egg
- ½ cup reduced fat milk
- ¾ cup wholemeal plain flour
- 1 tablespoon honey
- Spray olive oil
- 4 tablespoons reduced fat Greek yoghurt, to serve
- 1 tablespoon honey, to serve
Method
Method
- For Apple Filling, place apples, cinnamon and water in a medium sized saucepan over medium-low heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 8-10 minutes or until apple is tender. Set aside.
- In a large mixing bowl, whisk eggs, milk, plain flour and honey and until mixture is smooth and lump free.
- Spray a large non-stick frying pan with olive oil and set over medium-high heat. Using a ladle, scoop approximately ½ cup batter into the pan and distribute the batter around the pan so the crepe is as thin as possible. After 1-2 minutes or when little air bubbles appear, flip the crepe over using a spatula. Cook on the other side for 1-2 minutes and transfer to a plate. Repeat for the remaining mixture.
- To serve, place crepe on a plate, top with apples and 1 tablespoon Greek yoghurt and a drizzle of honey.
Recipe: Heart Foundation
Ingredients
- Apple filling:
- 2 ½ medium Granny Smith apples, peeled, cored and diced
- 1 teaspoon cinnamon
- 1 tablespoon water
- Crepes:
- 1 egg
- ½ cup reduced fat milk
- ¾ cup wholemeal plain flour
- 1 tablespoon honey
- Spray olive oil
- 4 tablespoons reduced fat Greek yoghurt, to serve
- 1 tablespoon honey, to serve