Spinach Crepes with Creamy Chickpeas and Mushrooms

By: David Frenkiel, Luise Vindahl Andersen
From: Green Kitchen At Home
Makes: 12 crêpes
Photographer: David Frenkiel

Out of all the recipes in this book, this is, without a doubt, the most popular one in our home. We have been making green crêpes for years and it’s just so nice to have a quick backup that we know everyone likes. The spinach and basil in the batter add colour and flavour, and also make them healthier. We serve them with different fillings every time, depending on what we have available. Our chickpea filling is always a good option, and simple fried mushrooms are a favourite too. We also love cottage cheese or feta, Roasted Roots and Veg and the Heavenly Hummus. And we always eat the last crepe with a simple, lightly sweetened berry compote.

Ingredients

Quantity	Ingredient

Spinach Crepes

Quantity	Ingredient
1 quantity	Rice crepe batter
50g	baby spinach or regular spinach, stems removed, or frozen spinach
12	fresh basil leaves
	virgin coconut oil or butter, to fry

Creamy Chickpeas

Quantity	Ingredient
3 tablespoons	extra-virgin olive oil
3 tablespoons	tahini
1	lemon, juiced
1 teaspoon	runny honey or pure maple syrup
	sea salt
	freshly ground black pepper
2	small red apples, cored
2 x 400g	tins chickpeas, drained and rinsed, see recipe note

Sauteed Mushrooms

Quantity	Ingredient
2 tablespoons	extra-virgin olive oil, virgin coconut oil or butter
500g	mixed mushrooms, cleaned
2	garlic of cloves, peeled
2 teaspoons	fresh thyme leaves
	sea salt
	freshly ground black pepper

To Serve

Quantity	Ingredient
	toasted sunflower seeds
	fresh basil leaves
	fresh sprouts
	sea salt
	freshly ground black pepper
	extra-virgin olive oil

Method

Place the crêpe batter in a blender or food processor, add the spinach and basil, and blend until completely smooth and green.
To prepare the creamy chickpeas, place the oil, tahini, lemon juice and honey or maple syrup in a medium-sized serving bowl, season to taste with salt and pepper and whisk until combined. Grate or dice the apples, transfer to the bowl along with the chickpeas, mix until well coated in the dressing and set aside.
To prepare the sauteed mushrooms, heat the oil in a large frying pan on a medium-high heat. Finely slice the mushrooms and finely chop the garlic. Add them to the pan along with the thyme, season to taste with salt and pepper, and saute (without stirring) for about 5 minutes or until golden. Turn them over and sauté for a further 5 minutes or until tender and golden. Remove from the heat and set aside while you cook the crêpes.
Heat a little oil in a 20 cm non-stick frying pan on a medium-high heat. Once hot, whisk the batter then ladle 80 ml into the pan, tilting the pan to spread and evenly distribute the batter. Fry for 1–2 minutes or until small bubbles form on the surface and the base is golden. Carefully flip the crepe with a spatula and fry the other side for a further 1–2 minutes or until cooked and golden. Transfer to a plate and repeat with the rest of the batter (you may need to reduce the heat slightly after the first crepe).
Top each crepe with some chickpeas and mushrooms, a scattering of sunflower seeds, basil and sprouts, a sprinkling of seasoning and a drizzle of oil, then fold in half and serve.