The first meal on a Saturday morning sets the tone for your weekly respite from work, so it’s important to make it special. If you have the same cereal-and-OJ combo you have during the week, then you might as well throw in the towel and head for the office. That’s a breakfast based around leaving the house on time, not one based on satisfaction.

This spinach, mushroom and ricotta crepe recipe shared with us by Waitrose, on the other hand, is just the ticket for a memorable weekend brunch. We recommend getting the ingredients in on Friday night so you can roll straight from bedroom to kitchen and whip up a batch. Or, for the true prep masters out there, make the batter and filling in advance and pop them in the fridge so your brunch takes mere minutes to make come morning.

Ingredients (Serves Four)

For the crepes

100g spelt flour
2 eggs
1tbsp garlic-infused olive oil, plus extra
200-225ml milk

For the filling

1tbsp garlic-infused olive oil
1 echalion shallot, sliced
300g cup mushrooms, finely sliced
6 sprigs thyme, leaves only
100g spinach
100g ricotta
40g grated Parmesan
70ml skimmed milk

RECOMMENDED: Five No-Fuss High-Protein Breakfast Recipes


1. Sift the flour into a large bowl and season. Add the eggs, oil and milk, and whisk until thickened.
2. Heat a 20cm non-stick pan on high and wipe with oiled kitchen paper. Add half a ladleful of batter and tilt to make a thin layer. Cook for one to two minutes on each side. Set aside and keep warm. Repeat to make eight crepes.
3. For the filling, heat the oil and cook the shallot for four to five minutes, add the mushrooms and thyme, and cook until soft. Add the spinach and let it wilt. Turn down the heat, add the ricotta, Parmesan and milk, and stir.
4. Spoon some filling onto one half of a crepe. Fold or roll to enclose and serve immediately.

Nutritional Info

Energy 312 calories
Fat 16.3g
-of which saturates 5.9g
Carbohydrate 21.1g
-of which sugars 6.2g
Protein 18.1g
Salt 0.6g
Fibre 4.7g

Recipe and image courtesy of