Spinach Crepes with Thyme Roasted Sweet Potatoes & Walnut Sauce

Rainbow crepes with spinach, roasted sweet potatoes + maple – walnut sauce.

Let’s end the week with a colourful recipe!

These vegan & gluten free chickpea crepes are a staple in my house. I make variations of this meal all year round, with seasonal vegetables. This is one of my favourite combos so far.

Today I added spinach to the crepes, which makes them bright green. I just love green food! In terms of the filling I decided on roasted sweet potatoes with thyme. And then the secret weapon of these crepes, the sauce. A walnut – maple sauce, which finishes the dish with nutty and slightly sweet aromas.

Another thing about these crepes is that it doesn’t feel like you’re eating a healthy meal, they are crepes! It’s made out of chickpeas, but it’s the idea of not eating beans and lentils. It’s like junky food, the healthy way!

Eat good, feel good!

If you like this recipe, leave a comment below, we love hearing about you!

If you make these pancakes, tag me on Instagram @chillies_for_chocolate, I love to see your creations!

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Spinach Crepes with Thyme Roasted Sweet Potatoes & Walnut Sauce

vegan, gluten free, soy free, nut free option

 

 


 

Makes 10-12 crepes:

Ingredients:

For the Spinach Crepes:

4 handfuls spinach leaves

1 ½ cup water

1 cup chickpea flour

¼ cup corn starch

1 tsp baking powder

2 tbsp olive oil

1 tsp salt

Black pepper

For the Thyme Roasted Sweet Potatoes:

2 sweet potatoes, diced

A few fresh thyme leaves

2 cloves garlic, crushed

Olive oil

Pepper & salt

For the Walnut Sauce:

1 shallot, chopped

½ cup walnuts

½ cup water

1 tbsp nutritional yeast

1-2 tbsp maple syrup (to taste, I used 2 tbsp)

½ tsp apple cider vinegar

½ tsp mustard powder

Pepper & salt

Garnish:

A few walnuts

Fresh chives

 

Instructions:

For the Spinach Crepes:

Blend or mix the water and spinach, add to a bowl. Stir in the remaining ingredients and set aside for 15 minutes to 1 hour.

Heat a small non-stick pan (16 cm) over medium heat. Lightly spray with oil. Add a thin layer of batter (¼ – ⅓ cup) and tilt the pan around to distribute evenly. Bake until the batter starts to solidify and bubbles appear. Loosen the sides with a spatula and carefully flip the crepe. Repeat with the remaining batter.

For the Thyme Roasted Sweet Potatoes:

Preheat the oven to 190° Celsius. Place the sweet potatoes, garlic and thyme in a baking tray. Season with salt and pepper. Lightly coat with olive oil.

Bake the potatoes for 15-20 minutes or until golden and crunchy, stirring them halfway.

For the Walnut Sauce:

Sauté the shallot in a little olive oil until translucent.

Blend the ingredients for the sauce until smooth. Season with salt and pepper.

Assembly:

Place a few crepes on a plate. Add some sweet potatoes, drizzle with the walnut sauce. Garnish with walnuts and chives. Enjoy!

 

Note + variation:

For a nut free option: Serve with (coconut) sour cream or tomato sauce.

Variation: Use pumpkin instead of sweet potato.


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