Vegan Spinach Ricotta Crepes
Ingredients
- 1 C almond milk
- 1 1/4 C chickpea flour
- 2 tsp baking powder
- 1 C spinach
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp dried cilantro
- 1 TBSP nutritional yeast
- 1/4 tsp black lava salt
Filling
- onion, mushroom, asparagus
- umami dust
- ricotta
- pistachios
- fresh dill and parsley
Preparation
Add all ingredients for crepes to a blender and purée until smooth. The batter should be very runny.
Heat a cast iron skillet over low heat and melt 1/2 teaspoon coconut oil. Ensure the skillet heats up evenly.
Pour 1/4 cup batter into the skillet at a time and rotate to flatten the crepe. Cook until no longer wet, then gently flip and cook for another 2 minutes. Keep warm in a 200-degree oven while preparing the rest.
Sauté the vegetables on high heat and season with umami dust.
Fill the crepes with sautéed vegetables and ricotta. Fold gently and top with chopped pistachios and fresh herbs.
