These crêpes are incredibly versatile and can be filled with a wide range of vegetables, dried beans, and nuts. Stuff them with a little leftover stew and you’ve got a great meal for the family. They are also delicious with sweet fillings such as banana and maple syrup but add 2 teaspoons of sugar to sweeten the batter. If making crêpes for breakfast, make the batter the night before and keep it in the fridge.
for the crêpes 1 tbsp. egg replacer 1/4 cup water 1 1/2 cups nondairy milk 1/4 cup canola oil 1/2 tsp. lemon juice 1/2 tsp. salt 1/2 cup rice flour 1/2 cup buckwheat flour
for the filling 2 lbs. fresh spinach 2 tbsp. canola oil 1 medium onion, finely chopped 1 1/2-inch-piece gingerroot, grated 1/2 tsp. whole fennel seeds 4 cardamon pods, seeds only, crushed 1/4 tsp. chili powder 1/2 tsp. garam masala
for the sauce 1 cup of soy yoghurt 1/4 cup chopped fresh mint 2 tsp. lime juice
To make the crêpes, whisk together the egg replacer and the water until frothy. Whisk in the other ingredients. Let the batter rest for 30 minutes. Lightly oil an 8-or 10-inch cast-iron or heavy nonstick skillet and place over medium-high heat. Once hot, pour in about 2 tablespoons of batter. Swirl around so it forms a thin layer on the bottom of the pan. If the mixture does not swirl easily, add a little more nondairy milk to the batter. Cook the crêpe. Once the top is dry and the underside lightly browned, flip and cook the other side for 15–30 seconds — the finished crêpe should be lightly browned without crispy edges. Stack the crêpes as you make them and keep warm. Cook the spinach in just the water clinging to the leaves until it is just tender; drain, cool, and roughly chop. Heat the oil in a saucepan, then add the onion and cook for 5–7 minutes until soft. Add the gingerroot and spices and cook for 1 minute. Stir in the spinach and turn to coat in the spices. Preheat the oven to 425°F. Put a generous amount of filling down the center of each crêpe, roll it up, then arrange in an oiled baking dish. Bake for 20 minutes. Meanwhile, combine the sauce ingredients and serve with the crêpes. (You can also make and fill the crepes in advance and keep chilled until ready to bake.) Makes 8–10 crêpes