Updated: Mar 2
45 MINUTES. SERVES 4
1 cup/125g all purpose flour
1 tsp baking powder
2 flax egg (2 tsp ground flax mixed with 4 tbs water) or x2 egg replacer
1/2 tsp garlic powder
1 1/2 cups/375ml soy/almond milk
1/2 cup/125ml water (if needed)
pickled red cabbage - 1 cup/250ml vinegar, 1 cup/250ml water, 2 tsp salt, 1 tbs sugar
2 cups chopped chestnut mushrooms
1 red onion roughly diced
2 garlic cloves
large handful spinach leaves
juice 1 lemon
1 clove garlic grated
1tsp dijon mustard
1 tbs sriracha kimchi sauce (or mix 1 tsp of each - hot sauce, apple cider vinegar & water)
coriander to garnish
Add all the dry ingredients of the crepe mixture to a bowl. In a pouring jug mix the egg mixture and milk so everything is well combined.
Pour the wet crepe mix into the dry whisking all the ingredients together. Mix vigorously until all lumps are gone. Loosen with water if need. Set in fridge for 20 minutes.
Pan fry the mushrooms, onion, garlic with olive oil in a large frying pan. After 5 minutes once ingredients are softened add spinach, add lid to allow spinach to wilt. Season with salt and pepper. Set aside.
Place all ingredients for tahini drizzle in a bowl and mix until all well combined. Loosen with 1 tbs of water if needed.
Place a large flat based non stick frying pan on medium high heat. Rub some olive oil on the surface of pan. Pour 1/3 cup of batter while twirling the pan to ensure an even crepe.
When crepe is ready to flip the edges should start to brown a little and come away from the sides of the pan (1-2 minutes). Flip the crepe.
Add the mushroom, onion & spinach mixture to one half of the crepe. Add some pickled red cabbage. After 2-3 minutes fold the crepe in half. Place on serving plate
Drizzle over the tahini sauce and sprinkle with coriander leaves & black sesame (optional)