Buckwheat Crêpes with Spinach & Almond Feta Filling
1. Almond Feta Filling (the day before)
145g ground almonds (about 1 1/2 cups)
60ml lemon juice (1/4 cup)
1/2 cup water (4 fl oz)
3 Tbsp olive oil
2 cloves garlic, minced
1 1/4 tsp salt
Place everything there in a blender and blitz until super creamy and smooth. Mine took only a few minutes. Stop and scrape down if need be.
Now line a small bowl with 3 layers of cheesecloth and spoon mkixture in.
Tie up tops of cheesecloth (or use a rubber band) so that the cheese forms a rough ball.
Place in a colander over a bowl and refrigerate for 12 hours.
Once set, preheat oven to 180˚C.
Place cheese in an oven proof dish or a baking tray lined with baking paper.
Bake for 40mins.
2. Tomato Cream Sauce (can be prepared the day before)
1 Tbsp vegan margarine
1 Tbsp olive oil
1 large shallot, diced
4 cloves garlic, finely chopped
100ml white wine
250g tomato paste
125ml full fat coconut milk, from a can
1/4 tsp salt
about 5 grinds black pepper
1 Tbsp fresh parsley, finely chopped
Heat the margarine and olive oil in a medium saucepan until the margarine melts.
Add the shallots and garlic and fry for a few minutes over low heat until the shallots are soft.
Add the wine and let simmer until it has reduced about a third.
Add tomato paste, salt and pepper, stir well, bring back to a simmer, cover and let simmer for about 15 - 20 minutes stirring occasionally. At this point it should have reduced quite a bit and look almost thick.
Pour in the coconut milk and stir well.
Turn off the heat and let cool slightly then tip it all into a blender and blend until smooth and creamy.
Now it's ready to either put in the fridge until use or reheat on the stove, adding the parsley.
3. Spinach & Almond Feta Filling (can be made earlier and stored in fridge)
200g baby spinach
1 onion, chopped fine
100g almond feta
1/2 Tbsp olive oil
salt and pepper
freshly grated nutmeg
about 40g walnuts, toasted
Wash spinach and place in a bowl.
Pour over boiling water and once wilted drain the water.
In a small saucepan heat the olive oil and add the onion and some freshly ground black pepper and fry until very soft and a little golden. Let cool slightly. Add this to the spinach, crumble in the feta, add a pinch of salt and a small grating of nutmeg and stir until the mixed well. If making this earlier in the day you can now cover with cling film and pop it in the fridge.
4. Buckwheat Crêpes
200g pure buckwheat flour
1 tsp salt
Add the buckwheat flour and salt to a large bowl then pour in the water.
Give it a really good whisk and let sit a few minutes then whisk again.
Heat a small non stick frying pan with a spray of cooking oil and using about 1/3 cup of the batter pour into the medium/hot pan turning it as you do to make sure the batter covers the whole frying pan surface. Cook for a few minutes then flip by loosening them all around the edges.
Place on a plate and cover with a sheet of baking paper.
Repeat until all are cooked, you should get about 8 here, depending on size of pan.
Now, lay a crêpe out and place a strip of the spinach/almond feta mixture, about a couple tablespoons down the middle, top with a sprinkling of toasted and roll up. Place in a greased baking dish and repeat with the remaining crêpes.
Cover the dish with foil and pop in a 200C oven for 20 minutes.
Warm sauce on the stove and add parsley if haven't already.
When they crêpes are done, place 2 on a plate and spoon the sauce over and top with walnuts.