Still reeling over too much green beer from yesterday’s St. Patty’s Day Festivities? We have teamed up with whole-foods-enthusiast and food blogger, Shanna Jade of Sprouting An Old Soul, to bring you this green recipe that is sure to combat whatever green-beer hangovers you may be experiencing today (or this week).
This is a crepe recipe that can be used over and over depending on what fruits and vegetables are in season. Hearty (and oh-so-healthy) kale from the interior of British Columbia is still readily available, so using that to tint the crepes green is a perfect way to up the vitamin C in these cool winter days. The addition of lemon zest in the crepe batter makes them light and zingy, just slightly masking the deeply green flavor of the kale. That simple addition makes it a very versatile recipe when it comes to sweeter crepes; keep the lemon zest in there and fill the crepes with fresh fruit come summer!
The wintery sweet potatoes pair beautifully with a filling duo of beans, all smothered in an umami-rich sauce. This dish is warming, satisfying and seriously healthy. Perfect for a family style meal, and the crepes save well if kept covered in the fridge.
Savoury Green Crepes with Umami Sweet Potato Filling
1 can of full-fat coconut milk
2/3 cup of water
3 handfuls of green leafy vegetables (kale, chard, spinach)
1 tablespoon lemon zest
a pinch of salt
1/3 cup coconut oil - melted
2 ½ cup sprouted whole wheat flour
1. To make the crepes, add all ingredients - except the melted coconut oil and the flour - to a blender.
2. Blitz until smooth. There should be no chunks from the greens, just a nice, purely green mixture.
3. Scoop the flour out into a large mixing bowl and add the wet mixture to the bowl.
4. Whisk in the coconut oil until no oil remains on the surface and there are no lumps to the batter.
5. Allow to rest in the fridge for 30 minutes.
6. Once the batter has rested, heat a nonstick pan over medium-high heat. Wipe with a touch of oil once the pan is nice and hot.
7. Using a ladle, and with the pan angled and off the heat, pour out about 3/4 of a cup into the center of the pan.
8. Swirl the pan around in circles letting the batter spread out over the surface to a nice thin sheet. The pan should be hot enough that the crepe batter begins to cook immediately.
9. Using a spatula, or just the motion of the pan itself, flip the crepe over once the sides have begun to dull and cook.
10. Set cooked crepe aside on a plate & under a tea towel, repeating until all batter has been used.
Umami Sweet Potato Filling
2 medium-cooked sweet potatoes
1 can of chickpeas
1 can of black beans
1 medium yellow onion
1 tablespoon of coconut oil
a scant cup of sundried tomatoes in oil
1 cup tomato puree
1 tablespoon smoked paprika
a pinch of cumin seeds
salt to taste
1. Cube the cooked sweet potato, leaving the skin on as many cubes as possible.
2. Transfer cubed sweet potato to a large bowl, and drain both the chickpeas & the black beans then add them to the bowl.
3. Peel and dice the onion. Melt the coconut oil in a medium to large frying pan then sauté the onion until translucent. Add the beans & sweet potato.
4. Add the sundried tomatoes, tomato puree, smoked paprika and cumin seeds to a blender. Blend until mostly smooth - some small chunks are preferred.
5. Once blended, reserve half in a small bowl then add remainder to the sweet potato mixture and cook on medium until steaming hot.
6. Season to taste.
Take out one or two crepes per person from under the tea towel. Scoop about 1/3 of a cup of sweet potato mixture into the middle of each crepe, folding it over onto itself and garnishing with a scoop of reserved smoky tomato sauce.
Recipe Development and Photographs: Shanna Jade