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“Cromlet” with Black Hojiblanca Olives, Spinach, Fennel and Mushroom

Yields1 Serving

Cromlet d’olives noires Hojiblanca, épinards, fenouil et champignons

 ½ cup (125 ml) black Hojiblanca olives, sliced into rings
 ¼ cup (60 ml) butter
 ½ lb. (227g) oyster mushrooms, torn into strips
 1 garlic clove, chopped
 4 cups (1 L) baby spinach
 1 small fennel bulb, cut into thin strips
 2 small tomatoes, quartered
 1 tbsp (15 ml) lemon juice
 1 tbsp (15 ml) chives, chopped
 1 tbsp (15 ml) fresh dill, chopped
 Salt and pepper to taste
Cromlet batter
 ½ cup (125 ml) milk
 ½ cup (125 ml) chickpea flour
 4 eggs
 Salt and pepper to taste

In a skillet, sauté mushrooms in 1 tbsp. (15 ml) butter for 2 minutes over medium heat. Add garlic and cook for 1 minute. Pour mushrooms into a bowl, add all garnish ingredients, stir and season.


In a bowl, whisk milk, chickpea flour, and eggs and season with salt and pepper.


Wipe skillet. Heat a knob of butter in skillet and add ¼ cromlet mixture. Cook 2 to 3 minutes per side. Top with ¼ garnish mixture and fold cromlet to close. Repeat until there are no more ingredients left.

Buen provecho!