Stuffed vegan crepes Recipe | Braun EG

Ingredients

• 250 grams flour, for the crepes
• 1 Tbsp. brown sugar, for the crepes
• 1 Tbsp. baking powder, for the crepes
• a pinch of salt, for the crepes
• 400 ml water, for the crepes
• vegetable oil, for frying the crepes
• 1 Tbsp. oil, for the filling
• 1 onion, diced, for the filling
• 1 garlic clove, minced, for the filling
• 250 grams mushrooms, diced, for the filling
• 280 grams chickpeas, cooked and drained, for the filling
• 1/2 tsp. ground cumin, for the filling
• 1/2 tsp. paprika, for the filling
• 1/2 Tbsp. soy sauce, for the filling
• salt, to taste
• pepper, to taste
• chilli flakes, to taste
• 85 grams fresh spinach, for the filling