Spinach Crepes with Tofu and Pea Filling
Ingredients
- 1 cup chopped and blanched spinach
- 1 cup chickpea flour
- 1 teaspoon baking powder
- 1/4 cup chopped coriander leaves
- 1 cup + 1/3 cup water
- Salt to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Oil for frying
Filling
- 1/2 cup peas
- 1/2 cup tofu
- 1 teaspoon cumin seeds
- Salt to taste
- 1 tablespoon olive oil
- 1 teaspoon 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 size bowl, mix chickpea flour, water, spinach puree, salt, black pepper, garlic powder, and coriander leaves, and whisk well.
Ensure there are no lumps in the chickpea flour mixture to ensure proper cooking and let the mixture rest for at least 10 to 15 minutes.
Heat a non-stick pan over medium heat, apply some oil, pour a thin layer of batter to cover the pan, and spread it with the back of a spoon.
Cook for 2 to 3 minutes, then flip and cook until done.
For the 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 some salt.
Once done, add lemon pepper seasoning and mix well, then add fresh coriander.
Serve the crepes with the filling, accompanied by coconut yogurt or chutney.
