PREP TIME 20 mins COOK TIME 20 mins TOTAL TIME 40 mins
Serves: 6-8 (or perhaps it's all for you)
1,5 cups of chickpea flour
1,5 cups of water
0,5 tsp baking powder
For the bean spread
1 can of white beans
½ lemon, juice
2 tbsp tahini
2 tbsp nutritional yeast
½ tbsp dried basil
INGREDIENTS ( zucchini-garlic spread )
2,5 cups of wild garlic
1 small zucchini
1 tbsp tahini
½ lemon, juice
INGREDIENTS (avocado-artichoke spread)
1 can of artichokes
1 lime, juice
1 clove of garlic
1 tbsp capers + 1 tbsp of the brine
FOR YOUR DECORATION USE SPROUTS AND CAPERS!
Mix together crepe ingredients in a bowl. Let sit for 10 minutes.
Heat up a non-stick pan to high heat for a few minutes until hot, then reduce heat to medium. For each pancake add a ladle-full of batter into to pan and spread out. Cook for 2-3 minutes, then flip and cook for another minute. Repeat process with remaining batter.
Add drained beans, lemon juice, tahini, nutritional yeast, basil, salt and pepper to a food processor and blend until completely creamy. Add a few tablespoons of water if the mixture is too thick, but make sure the spread is not too thin either.
Add wild garlic, diced zucchini, tahini, lemon juice, salt and pepper to a food processor and blend until creamy.
Add avocado, lime juice, garlic, caper brine and spirulina to a food processor and blend until completely smooth. Season with salt and pepper, and add capers and drained artichokes. Pulse a few times just to combine. You can blend it longer, if you prefer a smooth spread, but I like it chunky.
Place a crepe on a plate and spread about ⅔ cup of the first spread on the crepe. Repeat this with the rest of the crepes and filling until all crepes and filling are used. You can alternate the spreads.
Top with sprouts and capers. You can also add avocado slices on top by cutting them into wedges. Sprinkle a bit of pepper and lime juice and serve.
I bet you will want to eat the whole cake by yourself!!!!!