Susie Drage
Music, Art & Cookery
The Cookery Book



Spinach Crêpes with Borlotti Bean,
Apple & Tahini Filling
Serves 4
Here is another GUEST RECIPE from Green Kitchen Stories, see the link below. If you use a dark buckwheat flour the pancakes will get a more earthy colour so you could choose a different flour, if you prefer. This is extremely good and you can, of course, change the filling for something else - the variety of possibilities is endless!
Ingredients
Crêpe batter
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1½ cups / 225 g buckwheat flour
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3 large eggs
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2 cups / 500 ml plant milk (we use oat milk)
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1 cup / 250 ml water
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1 tablespoon melted coconut oil or butter (more for frying)
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a pinch of sea salt
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2 handfuls fresh spinach, rinsed (or thawed frozen)
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10 leaves fresh basil (optional)
Borlotti Bean, Apple & Tahini Filling
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3 tablespoons tahini
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3 tablespoons cold-pressed olive oil
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1 organic lemon, juice
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2 small apples, grated on a box gratersea salt & freshly ground black pepper, to taste
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2 cups / 600 g cooked chickpeas/garbanzo beans (I used mixed beans 14 oz can, and borlotti beans on another occasion)
Method
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Place all the crepe ingredients in a large mixing bowl and mix with a hand (immersion) blender until smooth and green. This step can also be done in a regular blender.
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Refrigerate the batter for 30 minutes.
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Heat an 8 inch / 20 cm frying pan on medium heat. Add a pinch of oil and when it is melted, about 1/3 cup / 80 ml of the batter. Tilt the pan in circles until the batter is evenly distributed. Fry for about 1 minute on each side, until the pancakes are golden and can be turned easily.
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Fry all of the pancakes and put on a baking sheet to cool off.
Preparing the filling:
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Whisk tahini, oil and lemon juice together in a mixing bowl.
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Add grated apple, salt and pepper and stir to combine.
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Add the chickpeas/beans and mix it with your hands until the chickpeas are coated.
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Add a generous dollop of the filling in the centre of each crepe. Fold the crepe over the filling and serve.