Deliciously light & healthy. Free from gluten, dairy and nuts. This savoury edition is filled with nutritious filling made of tofu scramble and mushrooms, but you can also serve these crepes with a sweet or fruity filling if preferred.
INGREDIENTS ------------------
FOR CREPES [makes approx. 8 crepes]
90 g buckwheat flour
40 g corn flour
350 ml unsweetened oat milk [or other plant milk]
2 tbsp ground chia seed or flaxseed
pinch of salt
cooking oil, e.g. grapeseed oil
FOR FILLING
1 firm tofu, crumbled
1 shallot [optional]
spices: dry tomatoes, oregano, sweet paprika, turmeric [or any other spices of choice]
3 tbsp tomato purée
5 -6 mushrooms, sliced
100 g fresh spinach leaves
cooking oil
METHOD ---------------------
1. Add all the Crepe ingredients into a mixing bowl and whisk until smooth.
2. Heat a non stick pan on med/high heat with small amount of cooking oil.
3. Pour the batter into the pan trying to get a thin even layer by tilting the pan. Tip: use a small ladle to get the same amount of batter each time into the pan.
4. Fry for a couple minutes each side until lightly browned using a spatula to flip.
5. To make the filling, in a large pan heat the cooking oil, sauté shallot with pinch of salt, add spices, crumble and add the tofu, sauté for ca. 3-4 min. Add tomato purée, mix well and cook for another 2 min.
6. In a separate pan sauté mushrooms, add spinach towards the end of cooking process.
7. Mix tofu scramble with mushrooms & spinach. Scoop 2-3 tbsp of the filling onto each crepe and wrap. Place all in a big pan and reheat crepes before serving.
8. Drizzle with homemade BBQ sauce, garnish with fresh parsley and black pepper
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