Spinach Crepes | Green Kitchen Stories

Spinach Crepes with Chickpea & Apple Filling Serves 4 Crepe batter 1 ½ cup / 225 g buckwheat flour 3 large eggs 2 cups / 500 ml plant milk (we use oat milk) 1 cup / 250 ml water 1 tbsp melted coconut oil (more for frying) a pinch of sea salt 2 handfuls fresh spinach, rinsed (or thawed frozen) 10 leaves fresh basil (optional) Chickpea, Apple & Tahini Filling 3 tbsp tahini 3 tbsp cold-pressed olive oil 1 organic lemon, juice 2 small apples, grated on a box gratersea salt & freshly ground black pepper, to tastearound 2 cups / 600 g cooked chickpeas/garbanzo beans Place all the crepe ingredients in a large mixing bowl and blend, using a hand (immersion) blender, until smooth and green. This step can also be done in a stand mixer. Refrigerate the batter for 30 minutes. Heat an 8 inch / 20 cm frying pan on medium heat. Add a pinch of oil and when it is melted, about 1/3 cup / 80 ml of the batter. Tilt the pan in circles until the batter is evenly distributed. Fry for about 1 minute on each side, until the pancakes are golden and can be turned easily. Fry all of the pancakes and put on a baking sheet to cool off. Preparing the filling: Whisk tahini, oil and lemon juice together in a mixing bowl. Add grated apple, salt and pepper and stir to combine. Add the chickpeas and mix it with your hands until the chickpeas are coated. Add a generous dollop of the filling in the centre of each crepe. Fold the crepe over the filling and serve. Facebook: https://www.facebook.com/greenkitchenstories Twitter: https://twitter.com/gkstories Instagram: http://instagram.com/gkstories http://www.greenkitchenstories.com/ For more FoodClub: Mail: foodclub@splay.tv Youtube: http://youtube.com/foodclub Twitter: https://twitter.com/foodclubse Instagram: http://instagram.com/foodclubse Facebook: https://www.facebook.com/pages/FoodClub/1432237463701855?ref=hl