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'
6
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!
I love that these crêpes are ridiculously easy to make, and that they’re loaded with protein!
@cheftosca
You also like
