SPELT CREPES WITH TOFU SPINACH AND CHERRY TOMATOES
This recipe makes 3 large crepes – about 20cm diameter
For the spelt crepes:
- 140g wholemeal spelt flour
- 220g water
- ¼ tsp salt (optional)
- ½ tbsp black sesame seeds
For the filling:
- 20g sundried tomatoes (oil-free, soaked)
- 100g onion (1 middle size onion)
- 200g firm organic tofu
- 250g cherry tomatoes
- 150g spinach
- 1 garlic clove
- 1 tsp tamari
- ½ tsp kombu flakes
- ¼ tsp asafoetida
- 1 tbsp nutritional yeast flakes
- Pinch of Kala Namak salt (black Himalayan salt, optional)
Start by making the crepe batter. Blend all ingredients except the sesame seeds in a blender jug until smooth. Add sesame seeds and stir well with a spoon or blend for a while on the lowest speed (long enough to mix the seeds with the batter).
Heat the non-stick large frying pan and fry the crepes on the dry pan on medium heat (it will take a little bit longer but they will be more pliable if you fry them on a smaller heat). When the crepe is easy to peel off the pan, flip it and fry for a little bit longer until golden in colour.
Put the crepe on the plate and cover with a large lid or bowl while you are frying the rest of them. Stack the crepes on the top of each other and keep them covered with a lid. They will be softer and more flexible if you keep them covered when they are still hot.
To make the filling start by soaking sundried tomatoes in 40g of water. When they are soft blend them together with the soaking water. Put on the side.
Chop the onion and garlic and fry on a dry frying pan for 2 minutes. Add a few tablespoons of water, tamari and halved cherry tomatoes and fry for a few more minutes. Put the tofu in a bowl and mash it with a fork. Add mashed tofu to the frying pan and cook for 2-3 minutes. Add washed spinach leaves, blended sundried tomatoes and all spices except black salt and nutritional yeast. Cook until spinach is soft (1-2 minutes). Turn the heat off and add black salt and nutritional years. Stir well.
Divide the filling into 3 parts, put each of them in the middle of each crepe and roll them.
Serve fresh or reheat on the dry pan.