Credits: Exceedingly Vegan

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

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.