Vegan crêpes with vegetable filling

Ingredients for 2 servings:

• 250 g spelt flour
• 250 g mineral water
• 250 g soy milk (soy drink)
• 2 tbsp peanut oil or other vegetable oil
• 1 tsp, leveled salt
• 2 tbsp soy flour
• 10 large mushrooms
• 50 g corn from the can
• 1 carrot(s)
• 4 small spring onions
• 1 clove(s) garlic
• 200 g leaf spinach, frozen
• 4 tbsp soy cream (soy cream cuisine)
• nutmeg
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

with mushrooms, corn, carrots and spinach

Mix spelt flour, mineral water, soy milk, peanut oil, salt, and soy flour into a thin batter; there should be no lumps. Cover the batter and let it rest for at least half an hour. Then fry wafer-thin pancakes in a pan brushed with oil. For the filling, finely chop the mushrooms, carrot, spring onions, and garlic. Then fry all the ingredients in a large pot in a little oil and season with salt and pepper. Add the leaf spinach and corn and simmer over low heat for about 5-7 minutes. Then remove the excess stock and season with nutmeg. Add the soy cream (or regular cream if you don’t want to cook vegan) and simmer for a minute. Spoon the filling onto the cooked pancakes, roll them up, and serve.