Vegan Spinach Crepes

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This recipe is filling, a perfect choice for a post-workout morning meal or Sunday brunch with friends and family.

Author: Zuzana Fajkusova and Nikki Lefler

Servings: crepes

▢ ½ cup 120 g chickpea flour
▢ 1 tsp ground flax seeds
▢ ¾ cup 175 ml water
▢ 2 handfuls of spinach
▢ Celtic sea salt and freshly ground black pepper
▢ 1 tsp coconut oil - divided, for frying
▢ Your choice of fillings—our personal favorites are sautéed mushrooms - bell peppers, cherry tomatoes, fresh herbs, avocado and Cilantro Chutney (page 201)

In a blender, combine the chickpea flour, flaxseeds, water, spinach, salt and pepper to taste and blitz for a few minutes, until everything is well combined. Let the batter rest for 5 to 10 minutes.
In a 7-inch (18-cm) skillet, heat ½ teaspoon coconut oil over medium heat. Add ¼ cup (60 ml) of the batter to the pan and swirl around the bottom so you get an even crepe.
Cook over medium heat for about 2 minutes, or until there are bubbles in the crepe and you can lift it up to easily flip it.
Flip and cook on the other side for 30 seconds to 1 minute.
Remove from the pan, place on a plate and cover with a clean cloth to keep warm.
Repeat the process with the rest of the oil and batter. Stuff the crepes with your choice of fillings.

To make successful crepes, you have to start with the right batter consistency. You should be able to quickly spread the batter around the pan and make thin pancakes, lightly crisped up around the edges.
Crepe batter that’s too thick will not spread as easily and will yield thicker pancakes. If your batter is a little too thick, add a drop of water to it.
You can make small or large crepes, depending on personal preference. It’s generally easier to make smaller crepes.
It’s also important to lightly oil the pan and cook the crepes over medium heat. I use about ½ teaspoon of coconut oil per crepe and oil the pan using a pastry brush or small piece of paper towel.

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