these crepes have a lovely earthy flavor and are perfect to fill with just about anything. it is a blender batter-which makes it easy to whip up for a quick lunch or dinner!
I love the flavor of tahini and tart yogurt together. paired with some hearty protein & sweet fruit, the flavors all pop!
to make the filling vegetarian, simply replace the shredded chicken with sprouted & cooked chickpeas.
serves 8
crepes:
3 c buckwheat flour
6 large eggs
4 c nut mylk
1&1/2 c water
2 T coconut oil
1/4 t sea salt
2-3 c packed spinach
-add everything to a high speed blender and purée until smooth. refrigerate for an hour & give it a good whisk before cooking up.
-heat a bit of coconut oil in a skillet & add 1/3 c crepe batter into the bottom. use pan to swirl it around evenly, cover & cook 1 minute. flip and cook about a minute on the other side or until done. place on a plate to cool and repeat with the rest of the batter.
chicken salad:
6 T tahini
1/2 c plain organic yogurt of choice
3 T braggs apple cider vinegar
juice & zest of 1 lemon
4 chicken breasts, boiled & shredded (or 3-4 c chickpeas)
1/2 c diced celery
1/2 c grated apple
1 c grapes
1/3 c slivered raw almonds
s + p to taste
-add everything to a large bowl and mix until well combined.
-assemble crepes by putting a generous amount of salad mix into center of a crepe, adding sprouts & avocado if desired, fold over and eat!
*stores well in the fridge up to 5 days.
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