Soy flour crêpes with mushrooms and spinach

Ingredients

For 1 serving

• Soy flour30 g
• Chickpea flour20 g
• Button mushrooms150 g
• Spinach150 g
• Tofu80 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: September – November

Method

1. Turn the oven on to 180 °C (conventional). In a bowl whisk the soya flour and chickpea flour with just over twice their weight in water and a pinch of salt until the batter is smooth and lump-free.
2. Grease a non-stick frying pan with a few drops of oil and heat it over medium heat; pour in half the batter, swirling the pan to spread it thinly, and cook for 2 minutes per side, until it lifts easily and is golden in patches. Repeat for the second crepe.
3. Clean the mushrooms with a damp cloth, trim the earthy ends and slice them; wash the spinach; drain and crumble the tofu.
4. In the same pan heat the remaining oil with the crushed garlic clove and sauté the mushrooms over medium-high heat for 5 minutes, until golden; add the spinach and crumbled tofu and cook for 2–3 minutes, until the spinach has wilted. Remove the garlic and season with salt and pepper.
5. Spread the filling over half of each crepe, fold it in half and then in half again into a fan shape, and place them in a baking dish.
6. Heat them in the oven at 180 °C for 5 minutes, until hot through with slightly crisp edges, and serve.