Vegan crepe with spinach, raisins and pine nuts - Borges India

Ingredients

• For the crepe mix:
• 400 ml plant milk
• 200 g wholemeal flour
• 1 spoonful of extra-virgin olive oil
• 1 teaspoonful of baking powder
• 1 teaspoonful of salt
• 1 teaspoonful of sugar
• For the light almond cream:
• 100 g raw cashew nuts soaked for about 5 hours
• 50 ml water
• 20 g brewer’s yeast
• 1 clove of garlic
• 1 spoonful of lemon juice
• A pinch of salt
• For the filling:
• 1 kg fresh spinach
• 25 g pine nuts
• 25 g raisins