These savoury green crepes are fun to make as well as eat. Don’t be intimidated by making crepes, they don’t have to look perfect, just taste great!
Spinach crepes – makes 6
- 1 C chickpea flour
- 1 C water
- 2 tsp vinegar (white or apple cider)
- 2 tbsp olive oil
- 3 handfuls of spinach
- 1 handful of dill frons
- Salt and pepper to taste
- 2 C mushrooms, chopped
- 1 handful spinach, chopped
- 1 clove garlic, minced
- Olive oil
- Salt & pepper to taste
- Spread’Em Big Smoke firm cheese
- Spread’Em Dill & Truffle cream cheeze
To make the spinach crepes add all of the crepe ingredients to a blender until smooth. Set aside to sit for 5 minutes. On medium heat, add a little bit of oil to a non-stick frying pan and pour in about 1/4c of crepe batter to the pan and move it around til you get even distrubution. Cook the crepe for about 2 minutues or until it can be easily lifted to flip over. Cook the other side about 1 minutue or until cooked through. Transfer to a plate with a towel on top to keep the crepes warm. Repeat with the remaining batter.
To make the mushroom filling heat a splash of olive oil to a pan on medium heat & add the mushrooms & garlic. Sautee until soft and smelling delicious, add in spinach and cook for 1 minute. Season with salt & pepper then remove from heat.
Assemble the crepes by placing a few slices of the Spread’Em Big Smoke cheeze to each crepe and adding a few spoons of mushroom filling on top. Then add a dollop or two of the Spread’Em Dill & Truffle cream cheeze. Roll up and repeat with remaining ingredients. Top with any remaining mushrooms and dill frons. Enjoy!