Zesty and fragrant spinach crêpes that are vegan and gluten-free and packed with flavour. A versatile lunch, brunch or dinner for everyone!
Crepes will forever remind me of fairs and markets; the nostalgic scent of caramelised butter, fresh lemon and the crunch of sugar on my tongue bring me back to a happy place if laughter and enjoying crepes in a cone.
now, this recipe is not so traditional, firstly it is savoury, and if that’s not enough, well, the crepes are green! I am a real advocate for getting veggies in wherever possible, an if I can even eat them in a pancake well, I am a winner!
So yes, these are soft, fragrant, 1 of your 5 a day, and perfect for brunch, lunch or dinner! Most importantly to me, these are vegan and gluten-free, and thanks to the buckwheat flour and hemp milk, packed with minerals and omega 3!
Did I mention that they are also super versatile and can be eaten with anything (i even drained them in almond butter and topped with banana, and yes IT WAS DELICIOUS)
70g buckwheat flour
150ml hemp milk
Large handful of spinach
Juice 1/4 lemon
1/4 teaspoon salt and pepper
Roasted vegetables, hummus, coconut yogurt, mixed herbs
Place all of the ingredients in a blender and process until smooth, then place in the fridge for 5 minutes to set.
Heat a large non-stick pan over medium heat, add a drizzle of olive oil and pour out a ladle of batter (this recipe makes 4 crepes). Once the pancake begins to bubble and firm around the edges, gently flip using a spatula and cook for a further 2-3 minutes.
Top the crepes with your toppings and serve warm, I opted for roasted courgette, aubergine and peppers with pea hummus, and a mixed herb coconut yogurt.