Spinach Crepes with Creamy Chickpeas and Mushrooms

Spinach Crepes with Creamy Chickpeas and Mushrooms

By
From
Green Kitchen At Home
Makes
12 crêpes
Photographer
David Frenkiel

Out of all the recipes in this book, this is, without a doubt, the most popular one in our home. We have been making green crêpes for years and it’s just so nice to have a quick backup that we know everyone likes. The spinach and basil in the batter add colour and flavour, and also make them healthier. We serve them with different fillings every time, depending on what we have available. Our chickpea filling is always a good option, and simple fried mushrooms are a favourite too. We also love cottage cheese or feta, Roasted Roots and Veg and the Heavenly Hummus. And we always eat the last crepe with a simple, lightly sweetened berry compote.

Ingredients

Quantity Ingredient

Spinach Crepes

Quantity Ingredient
1 quantity Rice crepe batter
50g baby spinach or regular spinach, stems removed, or frozen spinach
12 fresh basil leaves
virgin coconut oil or butter, to fry

Creamy Chickpeas

Quantity Ingredient
3 tablespoons extra-virgin olive oil
3 tablespoons tahini
1 lemon, juiced
1 teaspoon runny honey or pure maple syrup
sea salt
freshly ground black pepper
2 small red apples, cored
2 x 400g tins chickpeas, drained and rinsed, see recipe note

Sauteed Mushrooms

Quantity Ingredient
2 tablespoons extra-virgin olive oil, virgin coconut oil or butter
500g mixed mushrooms, cleaned
2 garlic of cloves, peeled
2 teaspoons fresh thyme leaves
sea salt
freshly ground black pepper

To Serve

Quantity Ingredient
toasted sunflower seeds
fresh basil leaves
fresh sprouts
sea salt
freshly ground black pepper
extra-virgin olive oil

Method

  1. Place the crêpe batter in a blender or food processor, add the spinach and basil, and blend until completely smooth and green.
  2. To prepare the creamy chickpeas, place the oil, tahini, lemon juice and honey or maple syrup in a medium-sized serving bowl, season to taste with salt and pepper and whisk until combined. Grate or dice the apples, transfer to the bowl along with the chickpeas, mix until well coated in the dressing and set aside.
  3. To prepare the sauteed mushrooms, heat the oil in a large frying pan on a medium-high heat. Finely slice the mushrooms and finely chop the garlic. Add them to the pan along with the thyme, season to taste with salt and pepper, and saute (without stirring) for about 5 minutes or until golden. Turn them over and sauté for a further 5 minutes or until tender and golden. Remove from the heat and set aside while you cook the crêpes.
  4. Heat a little oil in a 20 cm non-stick frying pan on a medium-high heat. Once hot, whisk the batter then ladle 80 ml into the pan, tilting the pan to spread and evenly distribute the batter. Fry for 1–2 minutes or until small bubbles form on the surface and the base is golden. Carefully flip the crepe with a spatula and fry the other side for a further 1–2 minutes or until cooked and golden. Transfer to a plate and repeat with the rest of the batter (you may need to reduce the heat slightly after the first crepe).
  5. Top each crepe with some chickpeas and mushrooms, a scattering of sunflower seeds, basil and sprouts, a sprinkling of seasoning and a drizzle of oil, then fold in half and serve.

Chickpeas

  • Or 500 g cooked chickpeas (garbanzo beans)
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again