Prep Time 5 minutes. Cook Time 10 minutes

Servings 4. Calories 439 kcal

Author Buffy Ellen

Ingredients

Spinach Crepes

• 1 cup dried chickpeas soaked overnight
• 1 cup spinach packed, ~6 large leaves
• 2/3 cup water
• 1 tbsp tapioca flour/cornflour/arrowroot
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1 tbsp olive oil

Creamy Sauce

• 1/2 cup cashews soaked 1-2 hours
• 3/4 cup water
• 1/2 shallot
• 1/2 tsp sea salt

Mushrooms

• 1 tbsp olive oil
• 1/2 shallot thinly sliced
• 4 cloves garlic sliced
• 5 cup mixed mushrooms sliced
• 1 tbsp fresh thyme
• Black pepper to taste

Instructions

1. Chickpeas (1-3 days before) - cover in at least twice as much water and leave overnight. The next day, rinse and drain, then leave in a colander loosely covered in a tea towel or plate tipped to the side. Rinse and drain again that night and next morning, and continue for 1-2 days until small tails form.
2. Crepes - blend your now sprouted chickpeas with remaining crepe ingredients until silky smooth.
3. Heat the olive oil in a pan on the lowest temperature possible, as this allows for spreading the crepes nice and thin (too hot, and they may stick). Then pour in 1/2 cup of batter per crepe, spreading the mix out carefully into a thin even circle with a spoon (to be about 3mm thick). Cook until bubbles appear and the mix begins to appear dry on top, then flip and repeat (about one minute on each side). Place in a stack on a plate and cover with a tea towel to keep soft and warm until you've made them all. You can add an extra tablespoon or two of water if the mixture is looking very thick.
4. Sauce - blend sauce ingredients in a high-speed blender until super creamy with no lumps, scraping down the sides if needs be.
5. Mushrooms - panfry shallots and garlic in olive oil on low for a few minutes, then add mushrooms for a few more minutes until they start to soften. Add sauce until it just begins to bubble then add thyme and take off the heat.
6. Place 1/4 of the mushroom mix on one half of each crepe (or 1/6th if using 1/3 cup sized crepes), then fold over and serve with a side salad of your choice. Sprinkle with extra cracked sea salt and black pepper, devour, and enjoy!