Roughly chop wild garlic and baby spinach and put in a blender / food processor and puree / mix together with the oat or almond milk until smooth. Then stir in the chickpea flour and baking powder until a smooth, relatively liquid batter is formed.
For the topping, cut the broccoli florets into small pieces and cut the stalk into small pieces. Fill a saucepan with salted water, bring to the boil and blanch the broccoli over medium heat for about 5 minutes. Then place in a lightly oiled pan and roast together with the spinach until the spinach has completely collapsed.
For the peanut sauce, mix the peanut butter, the chili powder, the almond or oat milk and a little salt in a saucepan and let it steep over a low heat.
Bake the crepes and serve
In a lightly oiled and well preheated pan, bake 1/4 of the batter into pancakes. Then top it with the spinach and broccoli mixture, the peanut sauce and the feta cheese (cut into small pieces or crumbled). Good Appetite!
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