This one will melt in your mouth, it's super creamy and so delicious.
🍽 Serves 3-4
🕘 30-35 minutes
Ingredients
2 cups flour
2 cups soy milk (creamy, I used Vitasoy Soy Milky.)
3 Tbsp extra virgin olive oil
Big pinch of salt
Big pinch of raw sugar
1 tsp extra virgin olive oil
2 garlic cloves (diced)
2 cups chopped mushrooms (approx. 10 medium mushrooms)
3 cups spinach (baby spinach or chopped if big leaves)
1 tsp basil
½ tsp salt
Creamy sauce:
1 block firm tofu
2 Tbsp apple cider vinegar or lemon juice
2 Tbsp soy milk
1 Tbsp nutritional yeast @realfooddirect
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt
½ tsp pepper
Fresh basil to serve
Instructions
Prepare all the ingredients: Dice the garlic, chop the mushrooms and spinach.
In a large bowl, place flour, soy milk, olive oil, salt, and sugar. Whisk until well combined. Set aside.
Heat a large frying pan with olive oil to medium. Add garlic. Sauté for 3 min. Add mushrooms and sauté for 5min without stirring. Add salt and basil and mix well. Add spinach and sauté for another 5min, stirring occasionally.
In a food processor, place tofu, apple cider vinegar, nutritional yeast, garlic and onion powders, salt, and pepper. Blend until smooth.
Lower the heat to low and incorporate tofu mixture.
Heat a frying pan to medium, add a dash of oil and spread it evenly with a brush or paper towel. Pour a scoop of the batter. Tilt the pan, so that the batter coats the surface evenly. Fry for 3 min, flip, and fry for another 2min.
Place the filling onto half of the crepe and fold twice to make a triangle.
Serve with fresh basil.
Enjoy!💚
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