Chickpea crepes with creamy mushroom and spinach filling
Ingredients
- 1 cup gram flour (chickpea flour)
- 1 cup water
- 1 glove grated garlic
- 1 tsp bouillon (or half a crumbled stock cube in a little boiling water)
- 1 tsp oregano
- 1 tsp cumin
- Filling:
- 500g mushrooms (sliced)
- 200g spinach
- 3 tbsp Koko Plain Yogurt Alternative
- 1 tsp oregano
- 1 tsp chilli flakes
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Method
- Whisk all ingredients together. You can do this by hand or in a mixer. Set aside for 10 mins.
- In a separate pan, make the filling by adding mushrooms and seasonings to a lightly oiled pan. Allow to cook until soft, around 6 mins, then add spinach and season. Stir in yoghurt and keep on a low heat whilst you make the crepes.
- Spray another pan with oil and place on high heat. Ladle 1/4 of the batter into the pan and spread to coat the base with your crepe spreader. Alternatively move the pan around so the mixture evens out. Let the pancake brown a little for 1 minute and then turn and brown the other side. Whilst making these, cover with foil to keep warm when preparing the other 3.
- Serve crepes with mushroom filling. You can fold over or roll, or simply have on the side.
