Spinach Crepes with Tofu and Pea Filling
Ingredients
- 1 cup chopped and blanched spinach
- 1 cup chickpea flour
- 1 tsp baking powder
- 1/4 cup chopped coriander leaves
- 1 cup + 1/3 cup water
- Salt to taste
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- Oil for frying
Filling
- 1/2 cup peas
- 1/2 cup tofu
- 1 tsp cumin seeds
- Salt to taste
- 1 tbsp olive oil
- 1 tsp lemon pepper seasoning
- 1/3 cup chopped coriander leaves
Preparation
Wash, blanch, and blend spinach in a blender to make a runny puree.
In a medium bowl, mix chickpea flour, water, spinach puree, salt, black pepper, garlic powder, and chopped coriander leaves, and whisk well.
Ensure all lumps are removed from the chickpea flour; let the mixture rest for 10 to 15 minutes.
Heat a non-stick pan on medium heat, apply oil, pour a thin layer of batter, and flatten with the back of a spoon.
Cook for 2 to 3 minutes, then flip and cook until done.
Filling
In a pan, add oil and cumin seeds; let them splutter and change color.
Add peas, tofu, stir well, and cook for 2 minutes with salt.
Once done, add lemon pepper seasoning, mix well, and add fresh coriander.
Serve with coconut yogurt or chutney and enjoy.
