Mushroom and Spinach Crepes

Crepes

1 – 2 tbsp. CHOC Chick Cacao Butter (12-24 beans)
1 ½ cup gram flour
1 ½ cup water
1 tsp. garlic powder
1 tsp. onion powder
¼ tsp. black salt
Salt and pepper, to taste

Filling

1 tbsp. CHOC Chick Cacao Butter (12 beans)
600g mushrooms, chopped
200g spinach
3 garlic cloves, crushed
¼ cup. nutritional yeast
½ cup. coconut yoghurt

Toppings

Fresh thyme
Additional coconut yoghurt

1. Place all of the ingredients for the crepes in a blender and blend until smooth
2. Set aside for 20-30 minutes to thicken
3. Heat the cacao butter in a large frying pan over a medium heat
4. Pour 1/3 cup of batter into the pan and swirl around
5. Allow to cook for a couple of minutes until the top of the crepe starts to bubble
6. Flip the crepe and cook for another couple of minutes until it has started to brown
7. Repeat this step for the rest of batter
8. Keep the crepes warm by storing in the oven on a low heat

FOR THE FILLING

1. Heat the cacao butter in a small pan on a medium-high heat, and once melted add in the garlic and mushrooms. Cook for 10 minutes, or until soft.
2. Drain off any excess water from the mushrooms then stir in the spinach and allow to wilt. Stir in the nutritional yeast, yoghurt and salt and pepper.
3. Divide the mixture between the crepes and serve with fresh thyme and additional coconut yoghurt.