Curry rice in a spinach crepe

Ingredients for 2 servings:

• 120 g creamed spinach
• 50 g flour
• 1 m.-sized egg(s)
• salt and pepper
• 50 g wild rice
• 50 g cream cheese
• ½ bell pepper
• ½ onion(s)
• some leek
• 1 clove(s) garlic
• 1 chili pepper(s)
• 1 tsp curry powder
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian, low-calorie, simple

Cook the rice according to the package instructions. Mix the thawed frozen spinach with the flour, egg, salt, and pepper and fry in a lightly oiled pan over medium heat until firm. After a few minutes, the crêpe should be firm and easy to handle without needing to be turned. For the filling, dice half a bell pepper and fry in hot oil. Shortly after, add the chili, onion, garlic, and leek. Stir in the cream cheese and spices and mix in the pan. Add the cooked rice. Spoon the curry rice onto the crêpes and roll up. Tip: You can use coconut milk, cream, or similar ingredients instead of cream cheese, and buckwheat flour instead of flour, and more garlic if desired. One serving has approximately 390 kcal.