Spinach with Besan and Mung Bean Pancake / Crêpe

Spinach with Besan and Mung Bean Pancake / Crêpe

Spinach with Besan and Mung Bean Pancake / Crêpe

I made this pancake for my light lunch today, I just made it up from something sat behind in my pantry, and I want to finish off before they’re going into the deadline/ out of date.

You can say it is Crêpe or pancake or even omelette, whatever you wish to recall it.

For me, it is a very simple but delicious light lunch, full of flavour, a savoury pancake, I think it will be my all time pancake recipe to keep and past to my family and friends, of course include all of you.

Here is the wonderful recipe, hope you all enjoy it!

Spinach with Besan and Mung Bean Pancake / Crêpe

Spinach with Besan and Mung Bean Pancake / Crêpe

For the pancake ingredient: 

  • 1/2 cup Chick peas flour / Besan
  • 1/2 cup Moong flour / mung bean flour
  • 1 tbsp Golden Flaxmeal + 1/4 cup lukewarm water
  • 3/4 cup Water
  • 1 1/2 tsp Himalayan Pink Sea salt
  • 1 tsp Baking Powder
  • 1/2 tsp Smoked Paprika
  • 2 tsp Tahini
  • 1/4 tsp Ground Turmeric
  • 1 1/2 thsp Nutritional yeast
  • 1/2 to 1 Jalapeno, chopped        ( from the jar will do )
  • 1 tsp Apple cider vinegar
  • 1/2 cup Packed chopped spinach         ( I use the frozen spinach )

Spinach with Besan and Mung Bean Pancake / Crêpe

For béchamel sauce:

5 tablespoons organic canola oil

8 tablespoons all-purpose flour or any Gluten-free flour

4 cups unsweetened almond milk (make sure it’s unsweetened)

1 teaspoon salt

1/4 teaspoon freshly grated nutmeg

Black pepper to taste

Method: 

  1. Mix the flax meal and the warm water to well combine and set aside for 5 minutes
  2. Sieve together the besan, moong flour, baking powder together in a large bowl, add the salt, turmeric, paprika and nutritional yeast and stir well.
  3. Then gradually add the water with cider vinegar, use a hand whisk to mix, finally add the chopped jalapeno and spinach. Mix all the ingredients until incorporated well. Leave and cover with a clean tea towel for half hour.
  4. Spray oil on a frying pan, get a full small ladle of the batter, pour it into the hot frying pan over medium low heat, swirl around to make the batter evenly and cook for a few minutes until golden brown, flip over the other side and cook for another 1 or 2 minutes until golden, put on a plate with a dry towel to cover it, finish the remaining batter.
  5. Prepare the béchamel sauce: First, heat the oil in a medium saucepan over medium heat. Stir in the flour with a wooden spoon, and cook for 2-3 minutes, stirring constantly. You don’t want it to turn a color.  Remove the pan from the heat and add a cup of the almond milk.  Use a whisk to make it smooth, then return the pan to the burner and add the rest of the almond milk gradually, whisking with each addition. Cook for about 4-5 minutes, whisking constantly, until thick and velvety. Remove from the heat and season with salt, pepper and nutmeg.

Before cook: Spinach with Besan and Mung Bean Pancake / Crêpe

Spinach with Besan and Mung Bean Pancake / Crêpe

Note: 

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