Spinach Crepes with Roasted Root Vegetables and Tahini Sauce
Vegan & gluten free spinach crepes made with chickpea flour, served with roasted winter vegetables and a tangy, creamy tahini sauce. These healthy green crepes are great for both kids and adults.
Course Main Course
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Resting Time 10 minutesminutes
Total Time 30 minutesminutes
Ingredients
Spinach Chickpea Flour Crepes
2cupswater
1cupfrozen spinachthawed
1cupchickpea flour
2tablespoonsolive oil
1teaspoonsea salt
½teaspoonpepper
½teaspooncayenne pepper
Coconut oilfor cooking
Roasted Root Vegetables
4small beets
1small sweet potato
2red onions
1tablespoonolive oil
½teaspoonsea salt
½teaspoonpepper
1applefinely diced
Pomegranate arils
Tahini Garlic Sauce
¼cuptahini
Juice of 2 lemons~1/4 cup
1tablespoonolive oil
1clovegarlicfinely minced
½teaspooncoconut sugar*
¼teaspoonsea salt
¼teaspoonpepper
Instructions
Spinach Chickpea Flour Crepes
Add all of the ingredients to a blender and mix until very smooth. Alternatively, place the ingredients into a large bowl and use a stick blender. Let the mixture rest for at least ten minutes while you prepare the filling, and roast the vegetables while you cook the crepes.
To cook the crepes, heat a large, flat bottomed pan over medium heat. Add a small amount of coconut oil to the pan, followed by about 1/4 cup of the crepe batter, swirling the pan to spread out the batter. Cook for about two* minutes, or until it colours, then flip and cook for another minute. Repeat until all of the batter has been used, placing the finished crepes into a warm place.
Roasted Root Vegetables
Preheat the oven to 200C / 400F. Cut the beets and sweet potato into small chunks, about 1cm by 2cm, and the onion into wedges. Place them onto a large baking sheet with the oil, salt, and pepper, and use your hands to mix. Cook for 15-20 minutes, or until the sweet potatoes are browned on the edges. Add the raw apple and serve hot with the crepes, topping with the tahini dressing and pomegranate arils.
Tahini Garlic Sauce
Add all the ingredients to a small bowl and use a fork to whisk until combined. Top with pomegranate and za-atar (optional, but pictured). Store any remaining sauce in the fridge.
Notes
• If you have a super blender you might be able to blend the spinach in while it's still frozen but I haven't tried that. It doesn't take long to thaw. • Generally I don't have any trouble with these crepes breaking, but if they seem to be cracking when you flip, just make them a little smaller. • If you're having trouble flipping, it's probably because it's not cooking on the first side long enough. You may need to turn the heat down to let it cook more slowly without browning as quickly. * Stick with a non-liquid sweetener. Liquid sweetener can cause the tahini to seize.