With vegetables and tomato sauce
For 9 pancakes
Ingredients:
(tomato sauce)
1 onion
2 cloves of garlic
Tomato paste to taste
1 bunch of basil
Pepper to taste
Himalayasalt to taste
Nutmeg to taste
1 bay leaf
(pancakes)
150 gr chickpea flower
400 ml water
Black pepper to taste
1 teaspoon turmeric
¼ teaspoon nutmeg
Pinch of Himalayan salt
(vegetable filling)
400 gr fresh mushrooms
1 zucchini
1 red bell pepper
150 gr spinach
250 ml coconut milk
1 tablespoon arrowroot flower
1 tablespoon olive oil
1 table spoon tamari
1 teaspoon paprika
1 theelepel garlic powder
Black pepper to taste
Preparation:
For the tomato sauce heat some olive oil in a pan, add the onion and garlic and let it soften for a while. Add the tomato paste, basil, pepper, salt, nutmeg and a bay leaf. Leave on low heat for 5 minutes. Remove the bay leaf and blend everything into a sauce.
Mix all ingredients for the crepes in a bowl until you have a smooth batter. Let rest for 5 minutes.
Heat a frying pan with some olive oil or coconut oil and pour in a (serving) spoon of the batter and bake a thin crepe. Repeat this process until there is no batter left.
Cut the mushrooms, zucchini and bell pepper in small cubes. Heat olive oil in a frying pan and then add the mushrooms, fry for 2 minutes.
Then add the zucchini and bell pepper and stir-fry for 5 minutes.
Add the coconut milk, arrowroot flour, tamari, paprika, garlic powder and black pepper, mix thoroughly and let the sauce thicken.
Finally, add the fresh spinach and let it simmer for a few more minutes.
Fill the crepes with the vegetable mixture and serve with the tomato sauce and chopped coriander.