Transform you traditional crêpes to something different and surprise your loved ones with these savoury rolls filled with pâté, spinach and plant-based cheese. The delicious cashew cream is just the cherry on top. Satisfaction is guaranteed.
You can double the amount of the ingredients to save some for later. It’s better to be safe than sorry!
4
15 minutes
1 hour 15 minutes
Ingredients
Crêpes:
- 2 cups of flour
- 1 teaspoon of sugar
- 1 pinch of salt
- 1 tablespoon of tapioca starch
- 1 teaspoon of baking powder
- 370 ml plant-based milk
- 1 tablespoons oil
- 250 ml soda water
Filling:
- Plantcraft pâtê
- Spinach leaves
- Plant-based cheese
Cashew sour cream:
- 0.5 cup natural cashews, soaked
- 1 cup plant milk
- 3 teaspoons nutritional yeast
- 1 teaspoon vinegar
- salt, garlic powder to taste
Instructions
To prepare the batter, whisk together the starch, sugar, baking powder and salt in a bowl. Add half of the flour and half of the milk, and whisk until smooth. Once smooth, add more flour, then milk. Continue until the flour and milk runs out. Once you have a smooth thick butter, slowly fold in the soda water to make it light and fluffy. Let it rest in the fridge for half an hour. If the batter gets too thick just simply add some more soda water.
Lightly butter and heat a crêpe pan. Pour batter onto the pan using about 1/4 cup for each crêpe. Twirl the pan so the batter covers the surface evenly. Only cook one side of the crêpe, then set aside. Repeat 8 or 10 times.
Once your crêpes are ready, add the filling to the uncooked side and roll them up tucking in each side to prevent the filling from falling out. Place the rolled up crêpes into a lightly greased casserole dish, drop small chunks of butter on top and bake them for about 10-15 minutes until slightly crips and the cheese melts.
Cashew sour cream
Soak your cashew for 2 hours – or 10 minutes in boiling water if you are in a hurry. Strain, then add the rest of the ingredients except the vinegar, and mix in a blender until creamy and smooth. Finally, slowly mix in the vinegar, tasting often to get the tartness you like.
