Herb Crepes with red cabbage filling and avocado sauce.
Course Pancakes
Cuisine savory
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Total Time 40 minutesminutes
Servings 2persons
Author Kathrin Klaraslife
Ingredients
Pancakes
240gof flour
300mloat milk
150mlof sparkling water
1tspsalt
1bunch of parsleyfinely chopped
1/2bunch of fresh chervil if availablefinely chopped
1/2tspturmeric
optional 2 organic eggs S
Sauce
1/2avocado
200gyoghurtvegan
salt
1/2bunch of dill
1splash of lemon juice
Red Cabbage
1quarter red cabbage
1tbspraisins
1tbspwalnutschopped
1/2tinkidney beanswashed up
1organicOrange
Dressing
1springOnionfinely chopped
1/2tspmustard
1tbspapple vinegar
3tbspOlive oil
2tbspwater
3tbspOrange juice
pepper
1/2bunchparsleychopped
Instructions
Mix flour with oat milk, add sparkling water, salt, turmeric, (eegs) and herbs and stir until smooth. Set aside and let it swell for 10 minutes. The dough may be slightly thinner. If it is too thick, add more sparkling water.
For the red cabbage salad see recipe HERE. You can use white beans or kidney beans.
For the avocado sauce: Put all ingredients in a measuring cup and puree. Salt according to taste.
Bake pancakes in a pan with a little fat. By pivoting the pan, the dough is evenly distributed in pan.
Put the finished pancakes on a plate and keep warm in the oven.
Sprinkle red cabbage on the pancakes with the avocado sauce drizzle, collapse and ready.
Red Cabbage Salad
Plane the red cabbage very finely (please pay attention to your fingers)Place in a large bowl and sprinkle with 1 tsp salt and 1 tsp sugar.Knead the cabbage with your hands (it is best to put on gloves because the cabbage is very colourfull). and let it rest for about 30 minutes.Drain off the resulting liquid.Mix the cabbage with raisins, nuts, cranberries and kidney beans.Dressing: Mix ingredients.Mix the dressing with the cabbage and let it rest for 10 minutes.