'These are delicious and the best thing about them is how easy they are to make. I used to make three-ingredient crepes which just involved whisking the mixture and pouring it into the pan. As my tastebuds and nutritionally hungry mind have developed, I have found ways of making these pancakes with as many ingredients as possible.
I add fruit and vegetables, and substitute white flour and cows' milk for creamy nut milks and nutritious, fibrous, high-protein seeds (amaranth, millet, buckwheat, quinoa) or their flaked versions. I also add as many super foods as possible, and only sweeten the batter with natural, unrefined syrups or coconut nectar.
Although these green crepes are savoury, and I don't use any sweetener at all, you could easily make them sweet, as the crepes themselves have a very neutral flavour ... and don't taste as spinach-y as they look! You could top them with fruit, natural syrups or even raw Nutella, but I prefer these for lunch or dinner, topped with vegetables, salad, tahini and other dressings.'
220g Buckwheat Flour
2 Cups of Almond or Coconut Milk
1 Cup of Water
1 Tablespoon of Coconut Oil, melted
Pinch of Himalayan Pink Salt
2 Large Handfuls of Spinach or Watercress
1 Cup of Courgette (Zucchini), grated
1 Tablespoon of Fresh Basil Leaves
0.5 Teaspoon of Spirulina or Chlorella
Coconut Oil, for frying
Simply place all of the ingredients in a high-speed blender, adding the milk and eggs first to avoid the flour collecting around the blade. Blend on a high speed for 1–2 minutes, until the mixture is smooth and pale green.
Heat a heaped teaspoon of coconut oil in a frying pan. When it has melted, pour the batter straight from the blender jug – less washing up! – and spread the mixture evenly by moving and rotating the pan gently. Don't use too much at once or the crepes will be too thick and cakey. Cook for about three minutes, then flip with a spatula and cook the other side. The pancake should begin to brown and crisp ever so slightly at the edges. You may need to flip it over several times to get it exactly right and cooked through.
Repeat until you have used all the mixture, or store any leftover batter in the fridge in an airtight container. I'd advise you to cook them all at once, though...
Serve with paté, tahini, salad leaves, mashed avocado, red pepper hummus, or with fresh or steamed vegetables.
Makes 10–12 | 20 minutes
Recipe kindly contributed by Danielle Copperman, editor of modelmangetout.com