Ruby Garden Crêpe
Besan crêpe, coriander–walnut sauce, charred broccoli and beetroot. Vegan, gluten-free, 35 minutes.
Serves 2 · 35 min · about 500 kcal per serving · vegan, gluten-free, high fibre
Coriander–walnut sauce
- 40 g fresh coriander, washed & chopped
- 2 whole walnuts, roasted
- 5 almonds, roasted
- 5 garlic cloves
- 2 ice cubes
- 3 tbsp olive oil (1 for frying, 2 to blend)
- salt & black pepper, to taste
Veggies
- 150 g broccoli florets
- 1 medium carrot, sliced
- 1 small beetroot, cubed
- salt & pepper, a little oil
Crêpes & finish
- 100 g besan (chickpea flour)
- 180 ml stock saved from boiling the veg
- ½ tsp salt
- ½ lemon, for squeezing
Method
- Fry the garlic. Warm 1 tbsp olive oil and fry the garlic on low heat until pale gold. Cool for a minute.
- Blitz the green. Blend coriander, walnuts, almonds, the garlic with its oil, ice, salt and pepper. Stream in olive oil until thick and spoonable.
- Boil, then save the water. Steam or boil broccoli, carrot and beetroot until just tender. Keep about a cup of the stock.
- Stir-fry. Toss broccoli and carrot in a hot pan with a little oil, salt and pepper for 2–3 minutes, until lightly charred.
- Whisk the batter. Whisk besan and salt with the warm stock until smooth, like pouring cream. Rest 5 minutes.
- Make thin crêpes. Oil a hot non-stick pan, ladle in a thin layer and swirl. Cook 2 minutes until the edges lift, flip, cook 1 more.
- Assemble. Spread the sauce over the crêpe, pile on the veggies and beetroot, squeeze over lemon and fold. Voilà, dinner.
Swaps: No walnuts? Cashews work. Want more protein? Crumble in paneer or feta. Out of besan? Half rice flour, half moong flour.
Make ahead: The sauce keeps 3 days in the fridge under a thin film of olive oil. The batter keeps overnight; loosen it with a splash of water.
themintandmill.com/recipes/ruby-garden-crepe