I know I get excited about a lot of food, especially the weekly recipes I share with you here. But this my friend is the real deal. I had a basic concept in mind when first making this recipe, but this was one of those moments where when the first forkful entered my mouth, I thought: eureka!! A mad foodie high. Think light, fluffy and tender crepes lovingly wrapped around the most amazing creamy mushroom mix, flavoured with punchy hints of garlic, shallot and thyme. The crepes are so easy to make, 15 minutes in total (after soaking the chickpeas the day before), and miraculously don’t fall apart or stick to the pan despite the absence of eggs and oil.
The mushroom blend, meanwhile, is a revelation on its own. In fact, by making this you really have two recipes in one – the crepes you can use the next day for lunch, spread with Creamy Cashew Aioli and whatever salad ingredients you have on hand. The mushrooms, on the other hand, are perfect for classic brunch fare (without the traditionally dairy-cream laden sauce) - layer them atop your favourite wholegrain toast (my latest being this lovely Five Seed Sourdough), and brunch is served. I guarantee you will fall in deep mad love with this creamy, crepey mushroomy creation; definitely one to put on your to do list this week!
In fact, these incredible crepes and mushrooms tick so many boxes, I’m going to have to literally list them out for you:
The only downside – this recipe only makes four serves! Which I myself lamented after making it. So do make double. You will thank me afterwards.
The sensational superfood that is spinach
Onto our nutritional tidbit of the week (because we can’t just be eating tasty food for no good reason). I’ve spoken in length about chickpeas before, which are such a fantastic addition to a plant-based diet, and not just in their whole/canned form. Magical mushrooms we have also covered, in this gorgeous Mushroom and Mozzarella Pizza here.
So today let’s talk spinach. Popeye's favourite food has taken somewhat of a backseat the past few years, behind the current cool kid on the block, kale. But spinach is a superfood in its own right, in many more ways than one:
Finally, it grows ridiculously easily in your garden, so you can enjoy organic spinach almost year round, at very low cost. I highly recommend buying a few seedlings and popping them in your backyard as an upcoming weekend project!
One thing to consider with spinach is that it does contain high levels of oxalic acid, which can act as a nutrient-inhibitor and reduce the absorption of some key minerals. For this reason, it's a good idea to not always consume your spinach raw, but sometimes cook it lightly too. Doing so will reduce its oxalic acid content, whilst still retaining a large portion of its vitamin levels. This Spinach Crepe recipe does this beautifully, with our raw spinach leaves only being lightly pan-fried for a few minutes on each side. You can tell if you’ve retained nutrients by checking the colour – a brilliant bright green means most of your valuable vitamins are still largely intact.
These gorgeous crepes are so ridiculously tasty, I really hope you try them. Even if you’ve only ever made a sweet recipe from my blog, this one is worth you trying out! Give them a go, share your gorgeous green creations on Instagram (tag me @begoodorganics and #begoodorganics), and I can’t wait to hear what you think.
I hope you have a relaxing and life-loving Sunday in store - til next week, stay happy and well.
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Takes 15 mins
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Always use certified organic, local and fairly traded ingredients wherever possible
1 c dried chickpeas (soaked overnight)
1 c spinach (packed, ~6 large leaves)
2/3 c water
1 tbsp tapioca flour/arrowroot/cornflour
1 tsp baking powder
1/2 tsp sea salt
1 tbsp coconut oil
1/2 c cashews (soaked 1-2 hours)
3/4 c water
1/2 tsp sea salt
1 tbsp coconut oil
1/2 shallot (thinly sliced)
4 cloves garlic (sliced)
5 c mixed mushrooms (sliced)
1 tbsp fresh thyme
Black pepper to taste
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon