Creamy Watercress Stuffed Crepes with Balsamic

Creamy Watercress Stuffed Crepes with Balsamic

This recipe is a savory take on a dish that is usually associated with desserts. Not only is this a scrumptious and exquisite meal, it is also very healthy, as watercress is known to aid in hypertension management, fight cancer, and is good for diabetic patients.



200 grams watercress, washed and coarsely chopped

1 whole onion, diced

2 tablespoons vegetable oil

6 cloves garlic, crushed

350 grams ricotta cheese

4 tablespoons Greek yoghurt

2 tablespoons honey

3 eggs

300 grams all-purpose flour

50 grams butter

1 cup fresh milk

salt to taste

pepper to taste



Heat the oil in a pan then fry the garlic and onions for 3-5 minutes. Remove from heat then blend in the watercress, Greek yoghurt, ricotta cheese and honey. Season with salt and pepper, mix well then set aside.

To make the crepes place the eggs and flour in a bowl then whisk. Gradually add milk while continually whisking.

Heat the butter in another pan then cook the batter. The crepes should have a lighter consistency than pancakes. Add the filling on top of the batter once it solidifies, then flip half of it to close. Drizzle with balsamic vinegar and serve. Repeat the process until the filling and batter are used up.