Gluten-Free Vegan Spinach Ricotta Crepe
Ingredients
- 3/4 C water
- 1/2 C chickpea flour
- 1/8 C nutritional yeast
- 2 C fresh spinach, divided
- 1/2 tsp kala namak black lava salt
- 2 TBSP vegan ricotta
- 1 tomato, sliced
- fresh parsley, to garnish
Preparation
Add water, chickpea flour, nutritional yeast, 1 cup of spinach and salt to a blender and purée until smooth. The consistency should be thinner than pancake batter.
Warm a small cast iron or non-stick skillet over medium-low heat and spray with a very light coat of olive oil or water.
Once evenly heated, add in the remaining spinach and cook until wilted. Remove and set aside. Wipe out the skillet and spray with another light coat of oil.
Pour in half of the batter, swirling the skillet to evenly coat with a thin layer. Let cook for 2-3 minutes until the top side is no longer wet or shiny.
Add the cooked spinach, ricotta, and tomato slices. Gently fold.
Turn off the burner and cover to heat through for a minute or two. Transfer to a plate and garnish with parsley.
Notes
This recipe serves 2 people.
