Carob Crepes

Since no longer working from home I tend to start my mornings with my usual matcha mylk and have my actual breakfast in the office. This means it’s something easy to transport like energy balls (these Cinnamon Raisin Energy Balls are a firm favorite). While I could happily eat dates in any shape or form all day every day, I do enjoy a proper “weekend breakfast”. Besides the satisfaction of actually eating something more special, the process of whipping up the batter and cooking in my pjs has its own sense of comfort to it.

The inspiration behind these crepes was, unsurprisingly, carob powder, which is a delicious alternative to cacao powder. It’s made from large bean-shaped pods that grow on trees (in Croatia I was able to pick and munch on them directly from the tree – doesn’t get much better!) and the powder itself has an almost caramel-like aroma.

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Pea Shoot Crepes

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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:

Makes: 4 medium-sized crepes

Ingredients:

  • 95 g flour (I used wholemeal spelt, but others, e.g. buckwheat, will work too)
  • 260 ml water
  • 1 tbsp ground flaxseeds
  • salt
  • 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

Method:

  1. Mix together the flour, water, salt and ground flaxseeds, then add the pea shoots and purée till all green.
  2. 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!)
  3. 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!

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Feel Good Fact: Pea shoots are super nutritious, being high in vitamins C and A as well as folic acid.