04 Feb Savoury spinach crepes with dill & mushroom filling
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!