Spinach & Hemp Protein Crepes with a Pumpkin & Chickpeas Filling by Chantal Organics

Recipe: This savoury spinach and hemp crepe is the perfect thing to whip up for lunch

A sweet crepe that’s filled with bananas, strawberries and Nutella is delicious in its own right but there’s something about a savoury crepe that tickles our fancy in ways its icing sugar-dusted sister does not.

So when we found this recipe for a thin pancake that was healthy, satiating and perfect for a lunchtime bite, we immediately folded it into our repertoire. Made with hemp protein and spinach, this delicious pancake boasts a vibrant green shade and is the ideal base for almost any filling you want. Here, we showcase a creamy pumpkin filling which is enhanced by a selection of spices and dukkah and finished with a rich coconut cream drizzle.

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For the crepes, you will need:
-60g Chantal Organics Buckwheat Flour
-60g white rice flour
-2 tsp Chantal Organics Hemp Protein Powder
-2 tsp nutritional yeast flakes
-1/2 tsp Chantal Organics Sea Salt
-2 handfuls baby spinach leaves, washed
-3/4 cups milk of choice
-4 eggs
-Chantal Organics Coconut Oil for cooking

For the filling, you will need:
-400g can Chantal Organics Chickpeas
-1 small pumpkin or squash
-1 cup coconut yoghurt
-1 lemon, juiced
-1 handful parsley
-1 handful Chantal Organics Pumpkin Seeds
-2 tbsp dukkah (optional but recommended)
-1 tsp chilli powder (optional but recommended)
-Salt and pepper to season

In a bowl, add all the ingredients for the crepe and mix or blend together until smooth
2. Let the mixture sit and rest for ten minutes for the flours to absorb the liquid and in the meantime, preheat the oven to 200ºC and start making the filling
3. Cut the pumpkin into quarters, remove the seeds and stringy bits, and place on a baking tray. Lightly brush it with oil, season with salt & pepper and place in the centre of the oven to bake evenly for approximately 30 minutes. The pumpkin is done when you can put a fork through it effortlessly.
4. While the pumpkin is in the oven, rinse your chickpeas and parsley.
5. To cook the crepes, heat a good nonstick pan over medium-high heat with a small teaspoon of coconut oil or any other oil of your choice. If you have a good pan, you’ll hardly need any oil for these crepes.
6. When the pan is hot, pour about two to three tablespoons of the crepe mixture into the centre of the pan and tilt the pan to spread it evenly out to the edges. Continue this process until you use all your batter. Even if you don’t plan on eating the whole stack, these keep very well in the freezer and are perfect for when short on time.
7. Assemble your crepe: Place a crepe on a serving plate and generously scoop chunks of pumpkin over one half before folding. Top with a small handful of chickpeas and pumpkin seeds, as much yoghurt as you please, a drizzle of lemon juice, salt & pepper, dukkah, chilli for extra seasoning, and a few sprigs of parsley for freshness.



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