Spinach Crêpes with Chickpea, 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!

 

 

Crepe batter
1 ½ cup / 225 g buckwheat flour
3 large eggs
2 cups / 500 ml plant milk (we use oat milk)
1 cup / 250 ml water
1 tbsp melted coconut oil or butter (more for frying)
a pinch of sea salt
2 handfuls fresh spinach, rinsed (or thawed frozen)
10 leaves fresh basil (optional)

 

 

Chickpea, Apple & Tahini Filling

3 tbsp tahini
3 tbsp cold-pressed olive oil
1 organic lemon, juice
2 small apples, grated on a box gratersea salt & freshly ground black pepper, to taste
2 cups / 600 g cooked chickpeas/garbanzo beans (I used mixed beans 14 oz can)

 

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AND THIS IS WHAT YOU DO.....

 

1. 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.
    

2. Refrigerate the batter for 30 minutes.
    

3. 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.
    

4. Fry all of the pancakes and put on a baking sheet to cool off.

 

Preparing the filling:
 

1. Whisk tahini, oil and lemon juice together in a mixing bowl.
    

2. Add grated apple, salt and pepper and stir to combine.
    

3. Add the chickpeas/beans and mix it with your hands until the chickpeas are coated.
    

4. Add a generous dollop of the filling in the centre of each crepe.    Fold the crepe over the filling and serve.