I love spinach since I was a child and this is not a lie.
I know it’s not the favorite vegetable of many people but since I was a little girl I love spinach cream and spinach crêpes, spinach sautée…
Here I make a spinach crêpe that even the ones that are not big fans of the green leafy vegetable will love! Give it a try!!
Food Waste Note: when you make the almond ricotta, save the almond milk for your lattes, smoothies, porridges. Home made almond milk is soooo goooood!!
WHAT YOU WILL NEED:
for 3-6 people(depending if you serve as a main or as a side)
CREPES:
- 100g chickpea flour
- 15g tapioca starch or maizena
- ½ teaspoon salt
- 1 handfull fresh spinach
- 250ml water(more if needed)
Almond Ricotta:
- 1 cup almond
- 3 tablespoons olive oil
- Juice from 1 lemon
- 3 cups water + more for soaking the almonds
- ½ teaspoon salt
- ½ teaspoon nutritional yeast
Filling:
- Almond Ricotta
- 1 onion, sliced
- 1 garlic clove, smashed
- Olive oil
- 2 handfulls fresh spinach
- ¼ teaspoon salt
- Zests of 1 lemon
HOW TO:
Soak the almonds over night;
Blend all the ingredients for the crepes in a blender. Let it rest for 10-20 minutes;
Fry the crepes in a nonstick frying pan. Set aside;
Rinse the water from the almonds and blend it with the 3 cups of water. Fiter the almond milk and keep in separate bowls, the milk and the almond purée;
Mix the purée with the rest of the ingredients. Adjust salt to taste and and set aside;
Fry the onions and garlic in a frying pan with a drizzle of olive oil and a pinch of salt until it becomes soft and tender. Add the spinach leaves and set aside;
Mix the spinach onions to the ricotta and the lemon zests. Fill the crepes and it’s ready to serve.