Spinach crêpes with mushrooms and greens
These crêpes are so nourishing on their own accord. Packing them with mushrooms adds extra protein and the green leaves add even more vitamins. A super healthy lunch recipe! The crêpes can be...
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Cooking tools:
- Blender
- Pancake frying pan
- Skillet
- Saucepan
- Ladle
- Spatula
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Wooden spoon
- Chef's knife
- Cutting board
- Stove
- Plate
Ingredients
- 1 cup (gluten free) rolled oats, soaked in 1 cup water for an hour
- 3 tbsp linseeds, soaked together with the oats
- 1 cup unsweetened almond milk
- 3/4 cup chickpea flour
- 1 tsp salt
- Freshly ground black pepper
- A pinch of cayenne pepper (optional)
- A handful of basil leaves
- 100g fresh spinach leaves, washed and drained
- 1 tsp cumin seeds
- Coconut oil for frying
- 2 cups mushroom of you choice (can be a mixture)
- 1-2 tbsp soy sauce
- A pinch of chilli flakes
- 1 ripe avocado, halved and sliced
- A large handful of baby salad leaves
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