These spinach crepes are just amazing, can’t really get enough of them. They are certainly one of the best I do. They are healthy, sweet but with NO sugar, full of flavor and incredible easy to make.
- 2 flax eggs
- spinach (about 200g, depends how much you like the spinach flavour)
- 500g of rice milk (or other)
- 1 tsp salt
- 250g wholemeal flour
- 1 tbsp olive oil
Putt all the ingredients in a food processor and blitz until smooth. Heat a non-stick frying pan with a little of olive oil or coconut oil. Add a ladleful of the batter and swirl the pan until the batter completely coats the base. Cook until the top begins to appear dry then flip carefully by loosening the edges with a butter knife and flipping it over in one swift movement. cook for another minute or so on the other side and then transfer to a serving plate. Serve warm or cold with your favorite topping.
TIPS: Serve plain, with fruit, jam, nut butter, chocolate, vegan cheese, tomato, hummus, etc.
To store, place in an airtight container or Ziploc bag. Will reheat well the next day.
PT:
- 2 ovos de linhaça
- Espinafres (normalmente ponho cerca de 200g, (depende do quanto gostas do sabor a espinafre)
- 500g leite de arroz (ou outro)
- 1 c. café de sal
- 250g farinha integral
- 1 c. sopa ou azeite
Triturar tudo. Aquecer uma frigideira anti aderente com um bocadinho de óleo de coco ou azeite. Assim que estiver quente, cobrir o fundo da frigideira com uma camada fina de massa. Usar uma colher para ajudar a virar. servir e rechear a gosto.
DICAS: Servir simples, com fruta, compotas, manteiga de frutos secos, chocolate, queijo vegano, salada, tomate, hummus, paste de azeitinas, etc.
Guardar numa embalagem de vidro, fica óptimo aquecido no dia seguinte.