2017-03-18

Spinach Crepes with Roasted Vegetables

FOR 2 SERVINGS / 6-7 CREPES

SPINACH CREPES:
- 250ml unsweetened soy milk
- 1/4tsp salt
- 1/2tbsp dried mixed herb
- 3tbsp nutrional yeast
- 100 plain flour
- 80g fresh spinach
- 7g / 1 thumb size piece of ginger
- 1 large egg

ROASTED VEGETABLES:
- 200g baby button mushrooms, halved
- 335g cherry tomatoes, halved
- 370g / 1 large zucchini, cubed
- 1/4tsp salt
- 3/4tsp garlic granules
- 1/8tsp ground black pepper
- 1tbsp olive oil

Preheat oven to 230C.

Toss veggies with seasonings and oil and spread them on single layers on baking sheets lined with foil. Tomatoes should be arranged cut side up. Roast in preheated oven for 35 minutes. Rotate sheets once or twice for even roasting.

Meanwhile, process all ingredients except the eggs of spinach crepes in a blender until smooth. Add the egg and blend just until combined. Transfer the crepe batter into a big bowl/jug.

Pour/ladle batter on a slightly greased frying pan over medium heat. Spread around evenly by lifting the pan and turning it allowing the batter spread. Once set, turn it over and cook for another 30 seconds to a minute, or until cooked.

Arrange crepes on serving plates. Pile roasted veggies over spinach crepes. Serve hot and ENJOY!

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