Summer Vegetable Crepes with Spinach and Pear Salad

Today’s meal with another recipe from Purple Carrot.. purplecarrot.com   Summer Vegetable Crepes with Spinach and Pear Salad was quick and easy to make,  except for me,  the Crepes were a disaster,  they did not turn out well.

INGREDIENTS…

Salt

Pepper

Vegetable oil

Chickpea flour

Almond milk

Cinnamon

Turmeric

Nutritional yeast

Sunflower seeds

Apple cider vinegar

Sweet potato

Pear

Spinach

Peas

Avocado

PREPARATION…

BATTER UP…

In a medium mixing bowl,  add chickpea flour,  almond milk,  cinnamon,  turmeric,  nutritional yeast,  sunflower seeds,  and half of the apple cider vinegar(reserving 1 tablespoon for the dressing in step 4).  Mix well with a whisk to remove all clumps.  It should resemble a thin pancake batter.

COOK THE SWEET POTATO…

Rinse,  dry and chop the sweet potato into 1/4-inch cubes.  Put a medium skillet over medium-high heat and add 1-tablespoon of oil.  When the oil is hot,  add the sweet potato and a pinch of salt and pepper.  Cook,  shaking the pan occasionally,  until the sweet potato is browned in places and tender, about 10-15 minutes.

MAKE THE CREPES…

Put a large non-stick skillet over medium-high heat and add 1-tablespoon of oil.  Pour half the batter into the skillet and tilt to spread the batter.  Cook for 2 to 3 minutes,  or until the crepe turns a golden brown on the bottom,  and flip carefully with a spatula.  Continue cooking the other side for 2 to 3 minutes.  Remove from pan and transfer to a plate.  Repeat the process for the second crepe.   THIS IS WHERE I HAD TROUBLE,  and I believe it is undoubtedly my fault.  The pan I used was a non-stick skillet but it is rather old and I may need to replace it with something newer and nicer.   The crepes simply did not turn out.

 

PREPARE THE SALAD…

Rinse and dry the pear and spinach.  Put the spinach into a medium bowl.  Slice the pear thinly and add to the spinach.  In a small bowl,  whisk together the remaining tablespoon of apple cider vinegar,  a pinch of salt and pepper,  and 1 tablespoon oil.  Dress the salad and toss.

ASSEMBLE THE CREPES…

Once the sweet potatoes are tender,  add the peas to the skillet to warm and turn off the heat.  Cut the avocado in half removing the pit,  and chop the flesh.  Lay each crepe out on a plate and divide the sweet potato mixture between them,  filling the crepe on one side only.  Top with avocado and fold the other side of the crepe over.  Serve with the spinach and pear salad on the side.   Since the crepes didn’t turn out well for me,  I just mixed everything together and served with the salad.

END RESULT…

Despite the crepe disaster,  everything still tasted good!   Once I replace my non-stick skillets with something newer,  I will try this again.

SAM_0622

SUMMARY…

Servings..2

Time…30 minutes

NUTRITION…

Calories…817

Fat…49grams

Carbs…82grams

Protein..22grams

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