Crespelle Vegane

Crespelle Vegane are delicate, savory Italian crepes made with chickpea flour, filled with a creamy spinach and tofu mixture. This delightful dish is not only satisfying but also packed with nutrients, making it a perfect vegan breakfast option.

Ingredients

• Chickpea flour - 100g
• Water - 300ml
• Olive oil - 2 tablespoons
• Salt - 1/2 teaspoon
• Spinach - 150g, fresh or frozen
• Firm tofu - 100g, crumbled
• Nutritional yeast - 2 tablespoons
• Garlic powder - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon

Steps

1. In a mixing bowl, combine chickpea flour, water, 1 tablespoon of olive oil, and salt to form a smooth batter. Let it rest for 10 minutes.
2. While the batter rests, prepare the filling by sautéing the spinach in a pan with 1 tablespoon of olive oil until wilted. Remove from heat and let cool slightly.
3. In a bowl, mix the sautéed spinach with crumbled tofu, nutritional yeast, garlic powder, black pepper, and lemon juice until well combined.
4. Heat a non-stick skillet over medium heat and ladle about 1/4 cup of the chickpea batter into the pan, swirling to coat the bottom evenly. Cook for about 2-3 minutes until the edges lift and the bottom is golden brown.
5. Flip the crepe and cook the other side for another 1-2 minutes. Remove from the skillet and keep warm. Repeat with the remaining batter.
6. To serve, place a spoonful of the spinach and tofu filling onto each crepe, fold it over, and serve warm.

Nutrition

• Calories: 250
• Protein: 14 g
• Carbs: 36 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• High in protein due to chickpea flour and tofu, supporting muscle health.
• Rich in fiber from spinach and chickpeas, promoting digestive health.

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