First of all, as you may notice, there is a new background on my feed. I've been crafting some backgrounds lately because I was missing doing something with my hands that doesn't include food so badly...
With the catering business I am always there to help the team. Always making new recipes, washing, cleaning and keeping the lab in the most hygienic way we can. But this year I made some changes in my schedule so I can have some free time for myself (something that I didn't have in the last 2 years...) and it started to show some results. My mental and physical fatigue has dropped and my stress levels are lower - I can finally enjoy my weekends and a day in the the middle of the week only for myself. It's a huge step. I'm not really ready to talk about the business thing and the challenges that made me reconsider my life but I'll get there. For now, I'm just trying to relax, stay out in the (cold) sun, paint some backdrops and do meditation from my bed. Feels awesome!
Sooo, yesterday I cooked back home - which is also something I didn't do in the last 2 years - and I was over the moon. My partner was out so I got to enjoy the whole house for myself. I love being home alone from time to time. I clean the house, then I take a looong shower, put on some of my favourite essential oils and just chill in the coziness and stillness of the room/kitchen.
Yesterday I also chose to cook my lunch and I made some uber delicious savory crepes. I was watching @shanyaloraine's Instagram stories and I saw, 2 times in a row, some savory pancakes and it really gave me a huge appetite. Didn't know the recipe, but I went with the flow.
So easy to make!
Like... really easy! Just like normal crepes / pancakes but with some spices and spinach. That's all. You can also add scallions and green garlic or dill. Mmmmm I'm drooling just thinking about these?
Basically you need to make a runny batter. Did you know that the secret to thin crepes is a very thin batter? You can go for any plant milk you like, or plant yogurt but I chose to make them with still water and they came out incredible.
Now stuffing wise, I don't really have a recipe for you, sorry. I just grab what I have in my home fridge. Some pleurotus, parsnip, red pepper, spinach, garlic, hazelnuts and radish sprouts. I sauteed everything except for the hazelnuts and sprouts with a bit of oil, added some salt, pepper and lemon and that's it. But you can make all kind of mixes. You can choose to clean the fridge and make a leftover stuffing or go wild for anything you like - sauteed creamy cabbage, mixes of mushrooms and cashew sauce, no meatballs with some tomato sauce, falafels and salad - there are so many ideas that pop in my mind now.
Anyway, if you don't fancy making the stuffing, be sure that the crepes are amazing by their own. You can just eat them on the couch while watching Netflix. So you get a healthy and filling snack. Win win.
Makes arounf 5-7 crepes, prepares in 20 minutes
Plant Based, Refined Sugar Free, Soy free