Kimchi & sesame spinach with mature cheddar crêpes
- Ailsa Burt
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Serves 2 - 4
Easy
Prep: 10 mins
Cook: 10 mins
0 reviews
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Do something different on Shrove Tuesday — our kimchi, cheese and spinach filling packs a real punch
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp sesame oil
-
1 tbsp sesame seeds
-
2 garlic cloves
thinly sliced
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300g frozen spinach
defrosted
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110g kimchi
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75g mature cheddar
grated
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8 crêpes
-
crispy chilli oil
to serve
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Nutrition: Per serving (4)
- kcal225
- fat2g
- saturates0.5g
- carbs44g
- sugars3g
- fibre3g
- protein7g
- salt0.8g
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Method
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step 1
Heat the oil in a large frying pan over a medium heat and fry the sesame seeds and garlic for 2-3 mins until the mixture is fragrant, the sesame seeds have started to pop and the garlic is golden. Watch carefully to ensure the garlic doesn’t burn. Stir in the spinach, turn up the heat to high and cook for 5 mins until all the water has been released from the spinach. Remove from the heat and stir in the kimchi and cheese. Season well with black pepper.
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step 2
Spread a spoonful of the mixture into each crêpe, then fold or roll to enclose the filling. Drizzle over chilli oil before serving, if you like.
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