How To

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Ingredients

• 50-80 grams spinach (fresh or frozen)

• 5 cups soy, almond or rise milk

• 2 tablespoons brown or coconut sugar or agave syrup

• 200 grams of any flour

• 1 teaspoon vegan backing powder

• 1 teaspoon flax meal

• 1 tablespoon boiling water

• A pinch of pink or sea salt

• 1 tablespoon olive or coconut oil for frying

Preparation

1. If the spinach is fresh, mash it into a puree adding 100-200 ml vegetable milk of your choice. If frozen, simply thaw and use it.

2. Make a flax egg. To do so, mix in a cup 1 teaspoon of flax meal with 1 tablespoon of boiling water and set it aside for 5 minutes.

3. Add to the spinach the remaining milk, salt, sugar, flour, backing powder and make a mix.

4. Preheat a frying pan on a medium heat, and grease it with oil. Fry thin crepes for 1-2 minutes from each side.

Tip

To prevent crepes from tearing, whisk the dough for at least 3 minutes, and then set aside for 10-15 minutes in a room temperature. If pancakes continue to tear, continue to whisk slowly and add some extra flour.

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