Creamy Watercress Stuffed Crepes With Balsamic Reduction

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Great British Chefs
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1 tbsp oil

1 large onion, halved and thinly sliced

4 cloves garlic, minced

100 g watercress, roughly chopped

250 g ricotta cheese

2 tbsp (heaped) Greek yogurt

1 tbsp agave nectar or honey


Black pepper

2 eggs

200 g plain flour

300 ml milk

20 g butter

8 tbsp balsamic vinegar

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