This quick and easy stuffed crêpe is perfect for brunch, lunch or dinner. You can play around with the fillings and use up any leafy greens or veggies you like.
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Serves
2
Mushroom
Spinach
Red Onion
Garlic Clove
Chickpea Flour
Olive Oil
Vegan Basil Pesto
Chilli Flakes
Vegan Crème Fraîche
Water
Serves
2
Mushroom
Spinach
Red Onion
Garlic Clove
Chickpea Flour
Olive Oil
Vegan Basil Pesto
Chilli Flakes
Vegan Crème Fraîche
Water
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Step 1.
Start by weighing your chickpea flour and sifting it into a large bowl. This is an important step to make sure the batter is smooth and has no lumps.
Step 2.
Add the water to the flour and olive oil and whisk well. Set aside on the counter, covered with a plate while you prepare the filling.
Step 3.
Slice the mushrooms, onion, and mince the garlic.
Step 4.
Set a large non-stick frying pan on medium heat. Fry the onion with a drizzle of oil and a pinch of salt, for about 5 mins, until translucent. Add the mushrooms and garlic and season again with salt and pepper. Cook for about 6-8 more mins, until the mushrooms are cooked and starting to brown and caramelise.
Step 5.
Add the kale or spinach to the mushrooms and fry for 4-6 mins until wilted. Add chilli flakes here if using and season to taste.
Step 6.
Remove the mushrooms from the pan and set them aside. Wipe the pan clean, then add a small amount of oil and spread it around the pan. Set the heat to medium-low.
Step 7.
Pour a big ladle of chickpea batter into the pan so it spreads in a thin layer, evenly to the edges of the pan. It should be the thickness of a crêpe.
Step 8.
Cook it for about 3-4 mins on medium-low heat until the edges start to brown and curl away from the pan. Use a small rubber spatula to carefully lift an edge to check if the bottom is cooked.
Step 9.
When it's cooked, spread half of the mushroom mix over one-half of the crêpe and fold the other half over. Carefully shuffle the crêpe onto a plate and top with pesto and crème fraîche, if using. Repeat for the second crêpe.
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