Chickpea crepe with green vegetables and cashew sour cream
6 servings
40 minutes
Vegan chef of Perelman People Kirill Gubin shared the recipe with us.
1
To start, prepare cashew cream. Soak the nuts in water and leave for 2 hours.
- Cashews: 280 g
- Water: 480 ml
2
Drain the water, add the probiotic, and blend until smooth.
3
Transfer the mass to a container and leave it at room temperature for 8 hours.
4
After that, add dried tomatoes, basil, and 8 grams of salt to the sour cream.
- Sun-dried tomatoes: 120 g
- Basil: 12 g
- Salt: 16 g
5
Prepare the pancake batter. Mix flour, water, olive oil, cilantro, 8 grams of salt, and spinach. Blend all ingredients until smooth.
- Chickpea flour (gram flour): 180 g
- Water: 480 ml
- Olive oil: 60 ml
- Cilantro: 20 g
- Salt: 16 g
- Spinach: 40 g
6
Pour the prepared batter into the pan and fry the pancakes on low heat.
7
For the filling, slice the leek into rings, mix with green peas and Kenyan beans. Sauté over low heat.
- Leek: 80 g
- Snap peas: 80 g
- Kenyan green beans: 80 g
8
At the very end, add spinach to taste, salt, and pepper.
- Spinach: 40 g
- Salt: 16 g
- Ground black pepper: to taste
9
Next to the finished crepe, place cashew cream, sautéed vegetables, and add sliced avocado.
- Cashews: 280 g
- Leek: 80 g
- Snap peas: 80 g
- Kenyan green beans: 80 g
- Avocado: 2 pieces
