Spinach Crepes with Creamy Mushrooms – LETE ACTIVE
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Spinach Crepes with Creamy Mushrooms

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Spinach Crepes with Creamy Mushrooms

Prep Time 5 minutes. Cook Time 10 minutes

Servings 4. Calories 439 kcal

Author Buffy Ellen

Ingredients

Spinach Crepes

  • 1 c dried chickpeas soaked overnight
  • 1 c spinach packed, ~6 large leaves
  • 2/3 c water
  • 1 tbsp tapioca flour/arrowroot/cornflour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tbsp coconut oil

Creamy Sauce

  • 1/2 c cashews soaked 1-2 hours
  • 3/4 c water
  • 1/2 shallot
  • 1/2 tsp sea salt

Mushrooms

  • 1 tbsp coconut oil
  • 1/2 shallot thinly sliced
  • 4 cloves garlic sliced
  • 5 c mixed mushrooms sliced
  • 1 tbsp fresh thyme
  • Black pepper to taste

Instructions

  1. Chickpeas (1-3 days before) - cover in at least twice as much water and leave overnight. The next day, rinse and drain, then leave in a colander loosely covered in a tea towel or plate tipped to the side. Rinse and drain again that night and next morning, and continue for 1-2 days until small tails form.
  2. Crepes - blend your now sprouted chickpeas with remaining crepe ingredients until silky smooth.
  3. Heat the coconut oil in a pan on the lowest temperature possible, then pour in 1/2 c of batter per crepe, spreading the mix out carefully into a thin even circle with a spoon (to be about 3mm thick). Cook until bubbles appear and the mix begins to appear dry on top, then flip and repeat (about one minute on each side). Place in a stack on a plate and cover with a tea towel to keep soft and warm until you've made them all.
  4. Sauce - blend sauce ingredients in a high-speed blender until super creamy with no lumps, scraping down the sides if needs be.
  5. Mushrooms - panfry shallots and garlic in coconut oil on low for a few minutes, then add mushrooms for a few more minutes until they start to soften. Add sauce until it just begins to bubble then add thyme and take off the heat.
  6. Place 1/4 of the mushroom mix on one half of each crepe (or 1/6th if using 1/3 cup sized crepes), then fold over and serve with a side salad of your choice. Sprinkle with extra cracked sea salt and black pepper, devour, and enjoy!

Recipe Notes

  • You can easily make this recipe nut free by substituting the cashews in the sauce for sunflower seeds.
  • I love using the Meadows small portobello mushrooms in this recipe at the momentum - they've got a fantastic and very potent mushroom flavour, and are the perfect size for this creamy filling. You could also try mixing in some white or brown button mushrooms alongside, to cover all your mushroom bases!
  • The chickpeas in this recipe are sprouted. To do this, simply cover one cup of dried chickpeas in plenty of water and leave overnight. The next day, rinse and drain them, then leave in the colander covered in a tea towel. Rinse again that night and the next morning for a few days, until little tails begin to grow. At that point you're ready to go! You can also simply soak the chickpeas overnight and not wait for them to sprout, simply use the next day as above. Any questions on sprouting just ask me below!
  • You can also add an extra tablespoon or two of water if the mixture is looking very thick.
  • I've added baking powder to give these crepes a lovely fluffy texture, and tapioca flour (otherwise known as arrowroot) to help hold them together. Both are however not entirely critical, so if you don't have them on hand you can still make them without. You can also use cornflour in the same measure as the tapioca flour if you like.
  • Keep your pan on the lowest temperature possible when adding the batter, as this allows for spreading the crepes nice and thin (too hot, and they may stick).
  • Kale or silverbeet would also works nicely in these crepes, although the colour won't go as brilliantly green.
  • I highly (highly) recommend making double of this recipe - freeze any remaining crepes for a rainy day - you can then use them as wraps, tortillas, even pizza bases. The mushroom mix meanwhile is gorgeous on whole grain toast - so much flavour - garlic + shallot + thyme + mushrooms + creamy sauce = heaven.
  • Shallots normally come in two sections - use the smaller half in the sauce, the larger half in the mushroom mix.
  • I've used a mix of mushrooms - white button, brown button and portobello - this gives the best spectrum of tastes, so just pick a mix of what you can find.
  • Do not be tempted to over cook your mushrooms - cook only until they are just softened, then pour the sauce straight in til it's heated then off. The last thing you want is soggy mushrooms, you still want some firmness and bite to them (remember how you hated mushrooms growing up? It's likely because they got the over-cook treatment).
  • These are also amazing cooked pancake style (about 5mm thick), and this is perfect if you're having a little difficulty making thin crepes.

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