Contents
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Ingredients
The dough
- 100 g Fresh baby spinach
- 100 g Wild garlic
- 400 ml Almond or oat milk
- 200 g Chickpea flour
- 2 tsp Baking powder
The topping
- 1 head Broccoli
- 200 g Spinach
- 1 Pc. Feta
Peanut sauce
- 3 tbsp Peanut butter
- 150 ml Oat or almond milk
- 1 Knife point Chili powder
Instructions
The dough (for 4 crepes)
- 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.
The topping
- 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.
Peanut sauce
- 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!
Nutrition
Serving: 100gCalories: 210kcalCarbohydrates: 4.6gProtein: 18.3gFat: 13.2g