Vegan crepes with vegetable filling
So many calories & Macro nutrients has a portion
Ingredient list for 4 Portions
black pepper (2g)
cayenne pepper (0.04g)
coconut oil (13.6g)
clove of garlic (6g)
fresh thyme (0.8g)
red sweet pepper (75g)
yellow pepper (75g)
lemon juice (15g)
green zucchini (200g)
yellow zucchini (200g)
vegan mayo (28g)
nutritional yeast (10g)
To the video the individual steps also here for you
Pour the chickpea flour, water, turmeric, nutritional yeast, salt and pepper into a bowl and mix everything well together.
Let the dough rest for at least an hour or for the whole night.
Heat a pan and use a spoon to add some dough. The dough mass should bee enough for 8 pancakes.
Fry the pancakes for a minute from each side.
Cut the carrot, the red and yellow peppers, as well as the green and yellow zucchini in thin strips.
Chop the thyme and garlic clove.
Heat some coconut oil in a large pan and fry the thyme and the garlic for a minute.
Now add the carrots and peppers and continue frying for three minutes.
Add the zucchini strips and continue frying for two minutes.
Season the mixture with salt, pepper and lemon juice.
Take a pancake and spread it with vegan mayonnaise.
Then you cover it with the fried vegetable strips and roll it together.
Optionally you can warm up the finished pancakes in the oven.
We also recommend eating the pancakes cold.