Ingredients
Scale
For the crêpes:
200 g/1.5 cups of flour
1 tsp baking powder
200 ml/6.7 oz unsweetened plant milk
200 ml/6.7 oz sparkling water
2 tbsp spinach powder (optional)
1 tbsp spirulina (optional)
salt
For the almond cheese:
200 g/2 cups of ground almonds
1 cup of unsweetened plant milk
2 cloves of garlic
2 tbsp tahini
1 lemon, juiced
1/2 cup of chopped dried cranberries
salt, pepper
To serve:
fresh chives
pink peppercorns
Instructions
- In a mixing bowl whisk together flour, baking powder, milk, sparkling water and a pinch of salt.
- Heat up a small non-stick skillet over medium heat. I use a 18 cm/7 inch skillet, but you can use a larger one, if you prefer. That way you’ll have fewer but larger crêpes. Scoop a small ladle full of batter into the pan, and tilt the pan to coat the surface with batter as evenly as possible.
- Cook crêpe for 1-2 minutes, until the edges crisp up, then flip over gently, and cook for about 30 seconds on the other side as well. Place crêpe on a plate.
- Cook 2-3 more crêpes, then add half of the spinach powder to the batter and mix well. Make 3-4 more crêpes, then add the rest of the spinach powder, then 3-4 more crêpes that way. Then half of the spirulina, then cook more crêpes, then the rest of the spirulina, until you use up all batter. Add a few spoons of sparkling water each time your batter gets thicker, and make sure it’s always well mixed. Set aside crêpes until ready to assemble the purses.
- For the almond cheese add almonds, milk, garlic, tahini, lemon juice, and a generous pinch of salt and pepper to a blender, and blend until smooth. Stir in cranberries, and adjust taste if needed.
- To assemble Green Crêpe Purses place 1 tablespoon of almond cheese in the center of each crêpe. Gather sides to close the crêpe, and tie around with a long chive. Repeat until you have used up every crêpe. Sprinkle with pink peppercorns and serve with any leftover almond cheese. Enjoy!
- Prep Time: 10 mins
- Cook Time: 30 mins