Savory Crêpes Recipe – Florentine Style | Spinach + Cashew Cream

Описание: Savory crêpes recipe – Florentine style: spinach crêpes with a silky cashew, leek & pea cream (dairy-free/plant-based) plus braised leek filling with chicken-less shreds.

Florentine Crepes with chicken less shreds, braised leeks and a cashew pea sauce
Serves 4 to 5

Crepes

200g spinach*[divided] see below
120g flour
20g cornflour
60g oil
5g salt
5g dijon
Tbsp nooch
320ml soy milk


Topping sauce garnish

Green tops of leek from 500g leeks* [see below]
100ml white wine
Tsp minced garlic
100g cashew
600ml stock
100g frozen peas [thawed]
Tbsp dijon mustard

Filling

2 tbsp oil
White base of leek from 500g leeks* [see above]
2 bay leaves
50ml white wine
Blanched spinach chopped* see below
Heaped tbsp vegan pesto
Shredded chicken


Toasted pumpkin seeds and fresh parsley to garnish

Method

Firstly, blanch 200g spinach in boiling water for about 10 to 20 seconds or until wilted. Refresh the spinach under cold water. Weigh out 80g and drop it into a blender and set the rest aside for the filling. Add the remaining crepe ingredients to the blender and puree until velvet smooth. Tip the blended batter into a jug and leave aside for half an hour or so there should be about 600ml of liquid, if not top it up with a little water.

For the topping sauce; heat up a little oil in another saucepan. Finely shred the leek green tops and add these to the hot oil along with the garlic. And the wine. Cook for about two minutes before adding the stock and the cashew nuts. Cover the pot and leave it to simmer for about 15 minutes to soften the cashew nuts. When the cashews have softened tip the contents of the pot into blender and leave to blend until just before serving. When you do blend it add the thawed frozen peas along with the mustard. Puree until velvet smooth, adjust the seasoning.


Make the filling; Finely shred the leek whites heat a little oil in a sauce pan and when it comes to a shimmer, tip in the leeks along with the bay leaf and sauté them for a minute or two over a medium heat, add the white wine and place a lid on the pot. Leave this to simmer for about 8 minutes until the leeks are collapsed and the wine evaporated. Stir in the pesto cook for another minute and then stir in the chicken, test the seasoning and remove from the heat. Finely chop the spinach, this can be added at the end when the filling is being heated up

Make your crepes, heat a little oil on a crepe pan and using a pastry brush or some kitchen paper distribute it evenly. When hot ladle in about 100ml of batter, if the batter is too thick add a little water to it before you pour. Allow it to cook on one side, when bubbles appear and the edges have set, loosen it with a rubber spatula, you can then carefully flip it, toss it or turn it using the pan plate method. You should have enough for 6 but more likely 4 or 5 as the first one usually ends up a mess, Keep crepes warm in a low oven, you can reheat both the filling and the topping sauce in separate saucepans, remember to add the spinach to the filling mix.

Blend the sauce and tip it into a small pot to reheat while you warm up the filling

To serve; place a crepe flat on a plate and fill one side with the heated filling, fold it over and either flood the now exposed side of the plate with sauce or smother the crepe, your choice, garnish the crepe with pumpkin seeds and a little flat leaf parsley and eat immediately.

🎬 Filmed and produced by Meet the Vegans (Chefra)
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