Ingredients
For the crêpes
- ¾ cup chickpea flour
- ½ cup brown rice flour
- 2 tbsp minced chives
- 2 tbsp extra-virgin olive oil
- ½ tsp sea salt
- Freshly ground black pepper, to taste
- 1¼ cups filtered water
- Oil, for cooking (I like to use avocado or grapeseed oil)
For the sun-dried tomato walnut cream
- ½ cup raw walnuts, soaked for at least 3-4 hours
- ½ cup sun-dried tomatoes (dry – not in oil)
- 2 tbsp lemon juice
- 1 small garlic clove, chopped
- ¼ tsp smoked paprika
- ¼ tsp sea salt
- 1 cup plant-based milk (almond, cashew, etc.), or more as needed
For the mushroom filling
- Oil, for cooking (I like to use avocado or grapeseed oil)
- 2 8-oz packs of mushrooms (I used a mix of cremini and white mushrooms), sliced
- Sea salt and freshly ground black pepper, to taste
- 2 large handfuls Taylor Farms organic baby spinach
- ½ cup packed chopped fresh parsley leaves
For the salad (to serve)
- 4-5 cups Taylor Farms 50/50 Blend (baby spring mix and spinach blend)
- 1 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- Sea salt + freshly ground black pepper, to taste
- Sprouts (optional)
Directions
Start by making the crêpe batter
- Place all the ingredients for the crêpes in a medium-sized bowl and whisk well to combine. Cover the bowl with a clean towel and allow the batter to sit at room temperature for about 30 minutes while you are preparing the fillings.
Make the sun-dried tomato walnut cream
- Soak the sun-dried tomatoes in warm water for at least 5 minutes to soften (I soaked mine in the same bowl as the walnuts, but you can soak them separately).
- Rinse the walnuts and sun-tomatoes and place in a high-speed blender. Add all of the remaining ingredients for the cream and blend until completely smooth. Taste and adjust seasoning if needed, by adding more salt or lemon juice. If the cream is too thick, add a bit more milk until the desired consistency is achieved. Set aside.
Cook the crêpes
- After the batter has set for 30 minutes, whisk it one more time.
- Heat a large skillet over medium heat and add a bit of cooking oil. When the pan is hot, pour about ⅓ cup of the crêpe batter and swirl to spread evenly. Cook for about 2 minutes or until bubbles start to form on the surface. Then flip and cook on the other side for about a minute, or until golden brown.
- Serve immediately or place on a baking sheet in a warm oven until ready to serve. Repeat with the remaining batter.
Cook the mushrooms
- Heat a bit of cooking oil in a large pan over medium heat. Add the sliced mushrooms and cook for about 3 minutes, without stirring. Then stir and cook for two more minutes, or until brown. Season with salt and pepper. Add chopped parsley and spinach and cook for about 20 seconds, just enough to soften.
For the salad
- Toss the spring greens with the olive oil, lemon juice, salt and pepper in a large mixing bowl.
Assemble
- Place the warm mushroom and spinach filling on top of each crêpe. Drizzle with a generous portion of the walnut cream and fold. Serve with a side of spring greens salad and sprouts (if desired).
This recipe originally appeared on The Green Life.
