You can whip up these delicious and nutritious gluten- and dairy-free spinach crêpes in minutes using just five ingredients, including salt and water!
Made with chickpea flour, these protein-rich and vibrantly green crêpes just beg to be filled with one of our hummus flavours and some kind of vegetable. We went with Classic Hummus, garden peas and mushrooms, and the results were amazingly delicious! 😋
Crêpe Ingredients
1 cup chickpea flour
1/2 cup lotus root (or tapioca) starch
1/4 tsp salt
1/2 cup fresh or frozen spinach leaves
1/2 cup water
Method
1. In a mixing bowl, combine chickpea flour, lotus root starch and salt. Mix well.
2. In a blender or food processor, blend the fresh spinach leaves and water until smooth.
3. Add the wet mixture to the dry, and stir until it becomes a smooth batter.
4. Heat a non-stick pan over medium heat and add a ladleful of batter to the pan.
5. Cook the crêpes for 2-3 minutes on each side, adjusting heat as necessary to prevent burning, until cooked through.
Filling Ingredients
1/2 container Classic Hummus
1 clove of garlic, chopped
1 pack shiitake mushrooms, sliced
1 tbsp olive oil
1 cup cooked peas (buy frozen from PX-Mart or Carrefour☝️)
1 cup sliced raw courgettes (zucchini)
Coriander (cilantro) to garnish
Method
1. Heat oil in a frying pan, sauté the garlic until fragrant, then stir-fry the shiitake mushrooms until cooked.
2. Arrange the mushrooms, courgettes, and peas on one half of a crêpe, top with hummus, garish with cilantro, fold and enjoy.