Creamy watercress stuffed crepes

These creamy watercress stuffed crepes drizzled with balsamic reduction are really easy to make, but feel really fancy! Great for a brunch with friends.

For the filling:
1tbsp oil
1 large onion, halved and thinly sliced
4 cloves garlic, minced
100g watercress, roughly chopped
250g ricotta cheese
2tbsp (heaped) Greek yogurt
1tbsp agave nectar or honey
Salt
Black pepper

For the crepes:
2 eggs
200g plain flour
300ml milk
20g butter
For the balsamic reduction:
8tbsp balsamic vinegar

View the full recipe at Amuse Your Bouche →