Green pea and spinach crêpes with La Cotta

@cheftosca

The gorgeous green color of these crêpes screams spring vibes, and the delicious filling with La Cotta, mushrooms, peas, and onion is feel-good food at its best!

Easy

20'

Ingredients

Crêpes:

100g green split peas
240g water
40g spinach leaves
Pinch of salt

Filling:

1 La Cotta (140g)
Green peas (I used frozen peas)
250g mushrooms (I used shiitake mushrooms here)
1 tbsp soy sauce
½ tsp smoked paprika
Olive oil
Salt
1 red onion
Chives

Instructions

Place the green split peas in a bowl and cover them with water. Let them soak for at least 3 hours or overnight.
After soaking, drain the split peas and rinse them under cold water.
Transfer the soaked split peas to a blender or food processor.
Add the 240g of fresh water, spinach leaves, and a pinch of salt to the blender.
Blend until you have a smooth batter with a vibrant green color.
Heat a non-stick pan over medium heat and lightly grease it with olive oil.
Pour a small amount of batter into the pan, swirling it around to evenly coat the bottom.
Cook the crêpe for about 1-2 minutes on each side, until lightly golden.
Repeat with the remaining batter, stacking the cooked crêpes on a plate as you go.
Thinly slice the mushrooms and sauté them in a pan with olive oil and soy sauce until tender. Sprinkle in the smoked paprika and stir until combined.
Thinly slice the red onion.
On each crêpe, spread a generous spoonful of La Cotta.
Layer on the sautéed mushrooms, green peas, sliced red onions, and a sprinkle of chopped chives. Enjoy!