Vegan crepe with spinach, raisins and pine nuts
For the crepe mix:
400 ml Borges Natura walnut drink
200 g wholemeal flour
1 spoonful of Borges extra-virgin olive oil
1 teaspoonful of baking powder
1 teaspoonful of salt
1 teaspoonful of sugar
For the light almond cream:
100 g raw cashew nuts soaked for about 5 hours
50 ml water
20 g brewer’s yeast
1 clove of garlic
1 spoonful of lemon juice
A pinch of salt
For the filling:
1 kg fresh spinach
25 g pine nuts
25 g raisins
Step by StepTo make the light cream, strain the cashew nuts you’ve soaked and crush all the ingredients together to make a paste.
Next, make the crepe. Mix all the ingredients together in a deep dish to make a smooth liquid mixture. Grease a non-stick frying pan using baking paper brushed with Borges olive oil. Heat the pan, add some mixture and shake to make it spread out as a thin layer. When the crepe is cooked on both sides, take it out of the pan and place on a plate. Repeat, piling up the crepe on top of one another.
To make the filling, wash and strain the spinach. Put a dash of olive oil in a frying pan and briefly fry the raisins and pine nuts. Add the spinach and cook until all the water has evaporated. Add a pinch of salt and mix together with the light cashew nut cream.
Fill the crepe with the mixture and serve immediately.
Nutritional TipsYou can find brewer’s yeast in many shops, from pharmacies to herbalist’s and health food shops, as well as large supermarkets.
It comes in several different formats, but powdered works best in this recipe.
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