Vegan, Vegetarian, GF, DF
Butternut Squash and Zucchini filling
- 1 cup finely chopped butternut squash or carrots
- ½ cup thinly sliced zucchini , broccoli or other seasonal vegetable
- 2 tablespoons olive oil
- Himalayan or sea salt to taste
- ½ cup chopped onion or spring onion
- 1 tablespoon chopped garlic
- 2 cups cooked white beans (I use Organic canned Spiral Cannellini beans)
- 1/4 cup finely chopped basil or coriander or other seasonal herbs
- 1 teaspoon salt or miso to taste
Preheat the oven to 175 C / 350 F. Put the squash in a bowl with 1 tablespoon of the olive oil. Toss well to coat, sprinkle with salt then transfer to baking sheet. Roast the squash or carrots until tender, 20-30 minutes or steam till soft.
Heat the remaining tablespoon of olive oil in a pan over medium-low heat. Add the onion and saute until caramelized, 8-10 minutes. Add garlic and other vegetables and saute until their liquid has evaporated, 8 – 10 minutes. Stir in the herbs, beans, salt, and squash or carrots and cook for about 1- 2 minutes. If using miso dissolve in a teaspoon of water and add after removing from cooking.
Put 1 crepe in the centre of a plate, spoon part of the vegetable mixture onto one side of the crepe, and fold the other side over the filling. Repeat with the remaining crepes and filling. Serve with a dollop of Cashew Cheese and more fermented vegetables !
- 1 cup buckwheat flour
- 1/2 cup brown rice flour
- 2 tablespoons arrowroot or sago powder
- 2 teaspoons baking powder
- 1/4 teaspoon fine grain Himalayan or sea salt
- 1.5 – 2 cups plant based milk
- 2 tablespoons ground flax or chia seeds mixed into a few tablespoons water
- ¼ cup applesauce
- olive oil as needed
Place dry ingredients into a large bowl.
In a medium bowl, whisk together the plant milk or water and ground flax or chia seeds. Set aside for 5-10 minutes.
Pour this and the flax or chia combination onto the dry ingredients and whisk the batter until no clumps remain. (adjust liquid content as needed)
Heat skillet and then lightly oil it. Scoop a heaping 1/2 cup of batter onto the preheated skillet and quickly spread the batter out into a circle. Cook until the edge looks deeper in color and more firm.
Flip and cook for another couple of minutes until golden. Adjust heat as needed. Repeat for the other crepes.
Spoon filling onto crepe. Toss some fermented vegetables on top.
Fold the crepe over and serve with Cashew Cheese.
I tried subbing the rice flour for oat flour and the crepes stuck to the pan, so I would advise against that substitution.
If at any time your batter is too thick or if you want thinner pancakes, simply thin it out with a splash or two of plant based milk.
Will keep in the fridge for one week covered. You may have to add some water or plant based milk to thin it out as it gets thicker as it ages.
Best to store it in a glass or stainless steel or ceramic bowl. It will last longer. If you are unsure if it still is OK, smell it!