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Baked crepes with seasonal vegetables

ingredients

servings

8

Brown rice flour

100 oz

Amaranth flour

100 oz

Cornflour

4 spoons

Extra virgin olive oil

1 spoon

Natural sea salt

to taste

Walnut milk

500 oz

Brown rice flour

50 oz

Sunflower oil

50 fl oz

Natural sea salt

to taste

Onions

1 half

Celery

1 stem

Carrots

1 unit

Beets

3 cups

Fresh sage

5 leafs

Cashew nuts

120 oz

Water

50 fl oz

Food yeast flakes

1 spoon

Rice cream

2 spoons

Iodized salt

1 pinch

first courses from world

Baked crepes with seasonal vegetables

Baked crepes with seasonal vegetables

vegan with nuts with good fats

ready in

2 hours 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Baked crepes with seasonal vegetables

A delicious recipe, perfect to amaze and delight on special occasions, but also designed for everyone!

Baked crepes with seasonal vegetables step 1

step 1

First we prepare the crepes. In a bowl, combine the flour, cornstarch and salt. Then add the olive oil and incorporate the water little by little with the help of a whisk. Then leave the mixture to rest for about 30 minutes in the refrigerator.

Baked crepes with seasonal vegetables step 2

step 2

Transfer the mixture just obtained in another bowl, filtering it with a strainer. In this way you will eliminate any lumps. At this point, heat a non-stick frying pan with a thick base and add the bottom to the bottom with very little seed oil.

Baked crepes with seasonal vegetables step 3

step 3

Pour a ladle of the mixture into the center of the pan and distribute it evenly to obtain a thin layer. When the edges of the pancake are detached from the pan, it's time to turn it around, being careful not to break it.

Baked crepes with seasonal vegetables step 4

step 4

Transfer the freshly prepared crepe into a plate and continue to prepare all the other ingredients until the ingredients are used up. With these doses you should get 8.

Baked crepes with seasonal vegetables step 5

step 5

Once the crepes are ready, it is time to make the béchamel. In a saucepan, add the rice flour and sunflower oil. Bring it all over the fire and start mixing with the help of a whisk so that the two ingredients are perfectly mixed.

Baked crepes with seasonal vegetables step 6

step 6

Then add the vegetable drink little by little, stirring constantly. Then bring the béchamel to a boil and let it cook until it thickens. Once ready, add salt and nutmeg to taste.

Baked crepes with seasonal vegetables step 7

step 7

And now let's go to the filling! First put the cashews to rehydrate in a bowl. Meanwhile, finely chop the celery, carrot, onion and sage and transfer everything into a pan. Season with a little oil and a little water and cook on medium heat.

Baked crepes with seasonal vegetables step 8

step 8

While the vegetables are frying, coarsely cut the leaves of beetle previously washed under running water. When the mixture is withered enough, add it, season with salt and pepper and put the lid on.

Baked crepes with seasonal vegetables step 9

step 9

While the vegetables are cooking, prepare the cream of cashews. In the mixer put the drained cashew nuts, 50 ml of water, the rice cream, a pinch of salt and the flake food yeast. Mix everything in order to obtain a smooth and homogeneous cream.

Baked crepes with seasonal vegetables step 10

step 10

When the vegetables are cooked, transfer them to a bowl and incorporate the cashew cream. Then use this stuffing to fill the crepes:

Baked crepes with seasonal vegetables step 11

step 11

spread a generous spoonful in the central part, after which fold the two vertical sides of the crepe and roll it up, so as to obtain a kind of bundle.

Baked crepes with seasonal vegetables step 12

step 12

Spread half of the béchamel on the bottom of a baking dish or baking sheet, then place the crepes in a single layer, so that the side of the closure rests on the bottom. Cover with the remaining béchamel sauce, season with a little oil and bake at 220 ° C for 30 minutes.

Baked crepes with seasonal vegetables step 13

step 13

Leave the crepes to cool before serving and if you like, complete the surface with some toasted almonds and fresh herbs.

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