White Pea Crepe, with Mushroom, Spinach & Feta Filling
White Pea Crepe, with Mushroom, Spinach & Feta Filling
Course: Recipes, MainDifficulty: EasyServings
1
servingsTotal time
30
minutesINGREDIENTS
- For the White Crepes
1 cup white peas
1 cup yellow split grains (soaked for 30 minutes and drained)
1 1/2 tsp chopped green chillies
1 tsp grated ginger
1 tbsp chopped coriander
1/2 cup finely chopped onions
Salt to taste
- For the Mushroom, Spinach & Feta Filling
2 tsp oil
1 tsp garlic
1 packet button mushrooms, sliced
1 packet baby spinach
1 packet feta, crumbled
1 tsp salt
1 tsp pepper
1 pomegranate, to garnish
Directions
- Combine the yellow split grains, white peas, chillies, coriander, ginger and blend in a mixer using little water to make a thick batter.
- Transfer the batter into a deep bow, add onions and salt and mix.
- Heat a non-stick pan, and add oil and grease it.
- Pour a spoonful of the batter and spread in a circular motion.
- Cook, until browned and then flip.
- To make the filling, put oil in a pan, then add garlic, one fragrant add in mushrooms and spinach and let it cook until they have shriveled and released water, Add salt and pepper to taste.
- Remove from heat and let cool down, add the crumbled feta to the spinach and mushroom mixture.
- To assemble, layer the pancakes with the filling in between and garnish with pomegranate.
Shop the Ingredients
