Ingredients
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For the Crepe Batter:
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1 cup chickpea flour
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1 cup water
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1/4 tsp salt
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1/4 tsp black salt (kala namak, for an eggy flavor; optional)
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1/4 tsp ground black pepper
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2 tbsp fresh chives, chopped (optional)
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1 Cooking spray or a small amount of oil for cooking
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For the Mushroom and Spinach Filling:
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2 cups mushrooms, sliced
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2 cups fresh spinach, chopped
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tsp olive oil (optional, or use water for sautéing)
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1 Salt and pepper to taste
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1 Fresh parsley for garnish
Directions
Steps
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1
Done
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In a blender, combine chickpea flour, water, salt, black salt (if using), black pepper, and chives (if desired). Blend until smooth. Let the batter rest for 30 minutes. |
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2
Done
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While the batter is resting, prepare the filling. Heat olive oil (or water) in a skillet over medium heat. Add the finely chopped onion and cook until translucent, about 3 minutes. |
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3
Done
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Add minced garlic and sliced mushrooms to the skillet. Sauté until the mushrooms release their moisture and start to brown, about 5-7 minutes. |
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4
Done
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Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat and set aside. |
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5
Done
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Heat a non-stick skillet or crepe pan over medium-high heat. Lightly grease it with cooking spray or |
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6
Done
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Title: Vegan French-Inspired Mushroom and Spinach Crepes |
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7
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Features: Budget-Friendly, Gluten-Free, High-Fiber, Vegan, Whole Foods Plant-Based |
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8
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Sub-Title: A Taste of France for Your Morning Delight |
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9
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Quick Description: Savor the elegance of French cuisine with these vegan mushroom and spinach crepes. Filled with a rich and savory filling, they make a perfect breakfast treat. |
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10
Done
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Ingredients: |
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11
Done
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For the Crepe Batter: |
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12
Done
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1 cup chickpea flour |
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13
Done
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1 cup water |
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14
Done
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1/4 tsp salt |
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15
Done
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1/4 tsp black salt (kala namak, for an eggy flavor; optional) |
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16
Done
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1/4 tsp ground black pepper |
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17
Done
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2 tbsp fresh chives, chopped (optional) |
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18
Done
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Cooking spray or a small amount of oil for cooking |
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19
Done
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For the Mushroom and Spinach Filling: |
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20
Done
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2 cups mushrooms, sliced |
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21
Done
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2 cups fresh spinach, chopped |
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22
Done
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1 small onion, finely chopped |
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23
Done
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2 cloves garlic, minced |
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24
Done
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1 tsp olive oil (optional, or use water for sautéing) |
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25
Done
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Salt and pepper to taste |
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26
Done
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Fresh parsley for garnish |
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27
Done
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Instructions: |
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28
Done
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In a blender, combine chickpea flour, water, salt, black salt (if using), black pepper, and chives (if desired). Blend until smooth. Let the batter rest for 30 minutes. |
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29
Done
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While the batter is resting, prepare the filling. Heat olive oil (or water) in a skillet over medium heat. Add the finely chopped onion and cook until translucent, about 3 minutes. |
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30
Done
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Add minced garlic and sliced mushrooms to the skillet. Sauté until the mushrooms release their moisture and start to brown, about 5-7 minutes. |
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31
Done
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Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat and set aside. |
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32
Done
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Heat a non-stick skillet or crepe pan over medium-high heat. Lightly grease it with cooking spray or |
