4 
20 
Easy
Stir-fry 300 g spinach briefly, until shrunken. Rinse briefly on a sieve under cold water. Finely grind together with the milk in the food processor. Stir in the flour until the pancake batter is not too thick and liquid enough to spread in the pan. Add extra milk or flour if necessary.
Ingredients
1 Pack of Garden Gourmet lightly roasted pieces
350g fresh young spinach leaves
200g cherry tomato mix
375ml vegetable milk (almond or oat)
200g (vegan) ricotta - create your own with vegan feta cheese (100g) & vegan yoghurt (100g)
200g flour
Olive oil, salt & pepper
Stuffed spinach crêpes with lightly roasted pieces
Enjoy stuffed spinach crêpes with Garden Gourmet lightly roasted pieces. Savory spinach and flavorful plant-based protein in a delicate crêpe.
Preparation
1. Prepare the batter
2. Fry the lightly roasted pieces
Halve the tomatoes and prepare the remaining spinach leaves. Mash the 'feta' and mix with the yoghurt. Fry the lightly roasted pieces according to instructions on the packet.
3. Cook the crêpes
Heat the frying pan and add some oil. Spoon a small ladle of batter into the pan and move the pan so the batter is nicely distributed over the bottom. Leave to solidify and turn the pancakes over.
4. Serve and enjoy!
Fill the crêpes with spinach leaves, lightly roasted pieces, tomatoes and vegan ricotta.
Nutritional Information
Typical values
Per Serving
Carbohydrates
54.1 grams
Energy
312.7 Kilocalories
Fats
13.6 grams
Protein
13.9 grams