Crepes are something I never ever liked making. Pancakes, sure! But crepes? I had the prejudice that they’re super fiddly and will surely end in a scrambled mess. And since going plant-based, I honestly hadn’t given them a thought. Until, that is, I found a brilliant and super simple recipe by the inspiring James Wythe from Healthy Living James.
Having had great success with his these sweet ones, I decided to make a savory version, so I would be able to indulge in my newfound love of crepes at any time of day! The result: fabulously green, soft crepes that went so well with the hummus spread inside, the cherry tomatoes adding a burst of freshness and some smokey paprika for a bit of heat. Delicious and also an easy way to get in some more greens! So let’s get started:
Pea Shoot Crepes
Makes: 4 medium-sized crepes
- 95 g flour (I used wholemeal spelt, but others, e.g. buckwheat, will work too)
- 260 ml water
- 1 tbsp ground flaxseeds
- 2 large handfuls pea shoots (washed and thoroughly dried)
- oil for cooking (I used olive oil)
- optional: hummus to fill (a nice pesto or tapenade would be good to, though, I can imagine), cherry tomatoes and some some hot smokey paprika for on top
- Mix together the flour, water, salt and ground flaxseeds, then add the pea shoots and purée till all green.
- Heat a bit of oil in a non-stick pan and pour enough of the batter in to cover the base. Cook until done and then flip. (Be patient with this, as they are delicate if you try to turn them over too soon. I had to learn this the hard way when I made the sweet version!)
- Once they’re cooked, fill them with your filling of choice. I had them with hummus, topped with cherry tomatoes and some hot smokey paprika.
Hope you enjoy!
Feel Good Fact: Pea shoots are super nutritious, being high in vitamins C and A as well as folic acid.