SPINACH CREPES WITH GOAT'S CHEESE & ZUCCHINI & PEA SALAD

 I have been meaning to cook this vegetarian recipe for a while. It is very easy to make and the crêpes were delicious. In fact, I think they can be used with many other fillings, and next time I make them will use a mixture of avocado and beetroot I have previously used as a side salad from Ottolenghi. See Suggestions below.

INGREDIENTS

Filling
1 medium zucchini, shredded
1 cup frozen peas, thawed
1 cup snow pea shoots / sprouts
1 cup baby rocket
1/2 cup grated cheese
1/4 cup black olives, coarsely chopped (optional)
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice 
200g goat's cheese
sea salt and freshly ground black pepper

Spinach crêpes
160g (1 cup) buckwheat flour
3 eggs
500ml (2 cups) almond milk
100g (3 cups) baby spinach leaves
1 cup Italian parsley
sea salt and freshly ground pepper
2 1/2 Tbsp extra virgin olive oil

METHOD:
To make the spinach crêpes, place the flour, eggs, milk, spinach, parsley, salt and pepper in a bowl. 

 Using a hand-held stick blender, blend until smooth.

Set aside while you prepare the filling.

To make the filling, place the zucchini, the rocket, snow pea shoots, olives (if you are using them), peas in a bowl.

Add the oil and lemon juice and toss to combine.

To make the crêpes, heat a little of the oil in a 20cm non-stick frying pan or crêpe pan over high heat. Add 1/3 cup (80ml) of the batter, swirl to coat the base of the pan and cook for 1 minute.

Flip it over and cook for another minute or until just set.

Remove from the pan, and put on a plate. Keep warm. (I set the oven at 100° C and kept them there.) 
Repeat with the remaining oil and batter.

To serve, divide the crêpes between serving plates and top with the salad and some goat's cheese. Serve with lemon wedges if you wish.

Serves 6

SUGGESTIONS:

Beetroot & Avocado Filling

INGREDIENTS

4 medium beetroots, peeled and sliced 2-3 mm thick

1 small red onion, thinly sliced

3 Tbsp sherry or champagne vinegar

60 ml olive oil, plus extra to finish

1/2 tsp caster or brown sugar

1-2 tsp savoury chilli sauce or paste such as Tabasco or Mexican Cholula Hot Sauce

2 medium avocados, peeled and thinly sliced

10g coriander leaves

10g mint leaves

20g pea shoots, trimmed

150g peas, fresh or frozen, quickly blanched and refreshed under cold water

salt and black pepper

METHOD:

Bring a large pot of water to the boil and add the beetroot. Blanch for 3-5 minutes, until semi-cooked but still retaining a bite.

Refresh under old water and pat dry before transferring to a large bowl.

Add the onion, vinegar, oil, sugar, chilli sauce, 1 teaspoon of salt and some black pepper.

Toss gently and then leave aside for 15 minutes.

When ready to serve, spread half of the beetroot mixture on a large platter or in a shallow bowl. Top with half the avocado, coriander, mint, pea shoots and peas. 

Add the rest of the beetroot and arrange the remaining ingredients on top. 

Finish with a drizzle of oil and serve.

Serves 6