Vegan spinach crepes with tahini dressing

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This is a perfect recipe for either savoury breakfast or a main meal - high in protein and iron. The earthy flavours of the spinach go so well with the mushroom filling and the tahini dressing. And it's really super easy and quick to do. You can get all ingredients in larger supermarkets. And doesn't the vibrant green colour look cool!


Chickpeas, spinach and tahini are all high in iron so these spinach crepes are great to increase your iron intake. And they are also full of protein, so great to start the day or to have after a workout. And the best thing is they aren't just healthy, they taste really yummy as well. I am a fan or rich and earthy flavours to these crepes are really one of my favourites. And they are very easy to make. Just make sure you cook the crepes long enough - if you don't the chickpea flour might taste bitter.


Also make sure you follow the exact instructions of the tahini dressing. If it tastes bitter then you need to add a tiny bit more lemon juice. Generally tahini does taste a tad bitter (especially when you eat it right out of the jar, which I don't recommend), but the lemon juice neutralises the taste and transforms it into something new and delicious.


If you like this video, check out my other videos on my youtube channel:

www.youtube.com/c/exceedinglyvegan



Vegan spinach crepes with tahini dressing


These spinach crepes were just so delicious! The flavours went together so well!



Add the filling and roll the crepes in.


Vegan spinach crepes with tahini dressing


The earthy flavours of this dish are a perfect combination.



INGREDIENTS (1 crepe):


Spinach crepes batter ingredients:

  • 1/3 cup water
  • 1/4 cup chickpea flour (gram flour)
  • 1/4 tsp salt (or less)
  • 1/3 tsp minced garlic
  • A small handful of spinach leaves

Filling ingredients:

  • A few sliced mushrooms
  • Pinch of salt
  • Some garlic
  • Pepper to taste

Tahini dressing ingredients:

  • 1 tbsp tahini
  • 2 tbsp water
  • 1 tsp lemon juice
  • Pinch of salt

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METHOD:


Add all spinach crepes batter ingredients to a blender and blend until you get a smooth mixture.


Heat up a large greased pan (add some oil and spread evenly so the crepe doesn't stick to the pan). Pour the batter into the pan and cook on high to medium heat for 3-4 minutes. If you see any bubbles pop them. Flip and cook for another 3 minute on the other side. Make sure the pancakes are thoroughly cooked. If the chickpea flour isn't cooked properly it will taste bitter. Also, they can burn easily, so be mindful of that. Set aside.


For the mushroom filling slice up some mushrooms and sauté in a bit of oil. Add a pinch of salt, some garlic and pepper to taste.


Add the mushroom filling to the crepe and roll in.


To make the tahini dressing simply mix together 1 tbsp tahini, 2 tbsp water, 1 tsp of lemon juice and a pinch of salt. Super easy. Mix until you get a smooth dressing.


Cut the crepes into half and drizzle the tahini dressing on top. Enjoy!


And if you love spinach also try my high protein oat, almond and spinach patties.


High-protein oat, almond and spinach patties


Enjoy!
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