In a jug, blend the spinach together with milk, egg, a pinch of salt, and oats.
Once a homogeneous mixture is obtained, cook it on a well-heated, lightly oiled pan and spread it over the entire surface (for each crêpe, about one ladle of mixture is needed).
When the crêpe starts to detach from the edges, flip it and fill it with sliced mozzarella.
Store in the fridge
Italy
| Energy (kcal) | 148.35 |
| Carbohydrates (g) | 13.62 |
| of which Sugars (g) | 3.3 |
| Fat (g) | 6.83 |
| of which Saturates (g) | 3 |
| Protein (g) | 8.09 |
| Fiber (g) | 1.67 |
| Sale (g) | 0.12 |
