Chickpea Crepe with Green Vegetables and Cashew Sour Cream
Breakfasts • Author's
Description
This recipe was shared by vegan chef John Smith.
Ingredients
- Chickpea 5 oz
- Water 15 fl oz
- Olive Oil 0 fl oz
- Cilantro 0 oz
- Salt 0 oz
- Spinach 0 oz
- Cashew 10 oz
- Sun-Dried Tomatoes 5 oz
- Basil 0 oz
- Leek 5 oz
- Snap Peas 5 oz
- Kenyan Beans 5 oz
- Avocado 2 pieces
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
First, prepare the cashew cream. Soak the nuts in water and let them sit for 2 hours.
Step 2
Drain the water, add the probiotic, and blend until smooth.
Step 3
Transfer the mixture to a container and let it sit at room temperature for 8 hours.
Step 4
Then add sun-dried tomatoes, basil, and 8 grams of salt to the sour cream.
Step 5
Prepare the pancake batter. Combine flour, water, olive oil, cilantro, 8 grams of salt, and spinach. Blend all the ingredients in a blender until smooth.
Step 6
Pour the prepared batter into the skillet and cook the pancakes over low heat.
Step 7
For the filling, slice the leek into rings, mix with the snap peas and Kenyan beans. Sauté over low heat.
Step 8
At the very end, add spinach to taste, along with salt and pepper.
Step 9
Next to the finished crepe, place the cashew cream, sautéed vegetables, and add sliced avocado.
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