Ingredients for 4 crepes
For the crepes
- 100 g of wholemeal spelt flour
- 30 g of chestnut flour
- 200 ml of soy drink
- 100 ml of water
- Peanut oil – for Frying
- ½ TSP crystal salt
For the filling
- 400 g potatoes, mealy – peel, wash, and a 1.5-cm cubes
- 100 g arugula
- 25 g of dried, pickled tomatoes – chop
- 100 ml soy cream
- 2 TBSP olive oil
- 1 TBSP lemon juice
- Crystal salt
- Pepper from the mill
Preparation time about 20 minutes cooking/baking time approx. 35 minutes
As a First for the crepes, both flours, and salt in a bowl. The soy drink and the water stir with a whisk until a lump-free, smooth dough is formed, and then a 1 hour rest.
Then put the potatoes in a pot full of water bring to a boil, add salt and approx. 15 Min. cook until soft. Using a colander drain and ausdämpfen.
Then the potatoes with a masher, finely mash the soy cream, stir and the sun-dried tomatoes add. All mix thoroughly, season with salt and pepper and cover to keep warm.
Set the oven to 80 °C circulating air preheating.
A coated pan (about 26 cm Ø) heating and with a bit of peanut oil brush. Then a ladle with batter and fill in the center of the pan casting. With a round pivoting movement of thin in the pan, distribute, and approx. 30 sec. bake.
Then in the middle of the crepe about 2 TBSP of the potato filling and all four sides of the inside flaps, so that a square package is formed. Then remove from the pan and keep warm in the oven. With the remaining dough the same method.
The arugula with 2 TABLESPOONS of olive oil, a few splashes of lemon juice, mix and season with salt and pepper.
The crepes along with the arugula on two plates and serve.
Our cauliflower-capers-Pesto fits.
Nutritional information per crepe
- Calories: 295 kcal
- Carbohydrates: 45 g
- Protein: 8 g
- Fat: 9 g
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