Spinach Crepes with Mushrooms, Basil Pesto & Tahini Dressing

Did you know that buckwheat is traditionally used for crepes in France and I first tasted them many years ago a cute little crepery. Since then I’ve been a huge fan of buckwheat flour with its earthy taste, high amounts of nutrients and the fact that it’s naturally gluten free. I made my crepes gorgeously green with spinach, but you can add in any herbs or leaves you want. I love; coriander, basil and rocket.
In terms of fillings I decided on fat and juicy oyster mushrooms and a classic rich basil pesto with lots of nutritional yeast for that lovely savoury cheesy flavour – Absolutely delicious.

Ingredients
For the crepes;
  • 1 tsp apple cider vinegar
  • 2 handfuls spinach blitzed in a mini chopper of chopped finely.
  • 1 tbsp olive oil
  • Twist black Peppper
  • 1/2 cup buckwheat
  • 1/2 cup plus 5 tbsp water
  • 1/2 tsp garlic powder
  • 1/2 tsp sea Salt

For the beetroot version;
  • Omit the spinach and add 1/4 cup grated beetroot.

For the mushrooms;
  • 1/2 tsp Salt
  • 2 cups mushrooms of choice – chopped a little
  • Splash olive oil
  • Twist black pepper

For the pesto;
  • 1 garlic clove
  • 1 tsp sea Salt
  • 2 big handfuls basil
  • 2 tbsp nutritional yeast
  • 2 tbsp pine nuts
  • Splash olive oil
  • Twist black pepper
  • Water to loosen

Toppings;
  • Lemon tahini dressing
  • Dukka


Spinach Crepes with Mushrooms, Basil Pesto & Tahini Dressing

Directions
To make the crepes:
  1. Add the flour, spinach, spices and seasoning to a large bowl. Stir to combine. Add in the water, olive oil and vinegar. Mix to a smooth batter. Set aside for 10 minutes.
  2. Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom so you get an even crepe.
  3. Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
  4. Flip and cook on the other side for 30 seconds to a minute
  5. Remove from the pan and place on and cover with a clean cloth to keep warm.
  6. Repeat the process with the rest of the batter.

For the beetroot version;
  1. Add 1/4 cup grated fresh beeetroot instead of the spinach.

To cook the mushrooms;
  1. Add the oil and mushrooms to a small pan, fry on a medium heat for a few minutes until soft and browning slightly.
  2. Turn off the heat and season well.

To make the pesto;
  1. Add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.

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