Spelt Crepes with Tomatoes, Spinach & Mushrooms

Serves: 2

Time: 30 minutes

You’ll need:

2 tbsp ground flax + 5 tbs water

100g spelt flour

1 1/2 tbs tbsp olive oil

Pinch of salt and mixed herbs

Approximately 200ml unsweetened almond milk

(Creamy) Mushroom & Spinach filling:

1/2 tbs olive oil

1 medium yellow onion

1 clove garlic

Two cups mushrooms

2 medium-large tomatoes

1 tbsp tomato puree

Dash of mixed herbs

Salt and pepper to taste

Handful cherry tomatoes

1/2 cup cream (if you can get it, if not this is still great without it)

Two handfuls spinach

Stalk of scallion

What to do:

Mix flax and water, leaving aside to thicken.

Mix all other ingredients (only half tbsp olive oil) for crepes in a mixing bowl and whisk well until smooth, incorporating the flax mixture.

Set the mixture aside and using a medium pan, sauté the onion and garlic with half tbsp olive oil on a med-high heat for 3-4 minutes.

Roughly chop tomatoes, adding these in alongside tomato puree.

Add in mushrooms and leave to sauté for 5-6 minutes, seasoning to taste.

Once the mushrooms have started to release water, add in cherry tomatoes and leave to simmer.

Meanwhile heat the remaining tbs olive oil in a frying pan and pour a thin layer of the batter (or use a ladle) into the pan.

Let the batter sizzle and when bubbles start to appear (about 2-3 minutes) and the batter has formed, delicately flip the crepe over and repeat to make a batch.

Add cream to the mushrooms and tomatoes and reduce heat, stirring through and seasoning to taste.

Finally, add spinach and leave to wilt down, chopping scallions for garnish if desired.

Credit: Instagram @The_Bare_Scientist