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Lacinato Kale and Pumpkin Crepes [Vegan, Gluten-Free]

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This recipe is savory and stuffed with hearty, comforting ingredients like pumpkin and lacinato kale. Warm and flaky!

Lacinato Kale and Pumpkin Crepes [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Calories

460

Serves

6

Cook Time

90

Ingredients

For the Crepes:

  • 1 cup of chickpea flour
  • 1/4 cup of buckwheat flour
  • 5 ounces of plant based milk
  • 1 and 1/4 cup of water
  • 1 tablespoon of extra virgin olive oil
  • Pinch of salt

For the Filling:

  • 2 cups of pumpkin
  • 1 and half cups of lacinato kale
  • 1/2 cup of baked almonds
  • 1 basil leaf
  • 1 sage leaf
  • Extra virgin olive oil, to taste
  • Salt, to taste

For the Béchamel:

  • 3 cups of oat milk
  • 1/4 cup fo rice flour
  • Nutmeg, to taste
  • Extra-virgin olive oil, to taste
  • Salt, to taste

Preparation

For the Crepes:

  1. Sift the two flours with salt, add the vegetable drink a little at a time diluting with a whisk to remove the lumps, add water and oil. Let it rest for at least two hours.
  2. Heat a non-stick pan with a diameter of 6-inches, grease it with very little extra-virgin olive oil, pour a small ladle of batter and spin it quickly, cook the crepes one at a time, turning them on both sides. Keep aside.

For the Stuffing:

  1. Boil the kale, drain it, let it cool, chop it. Blend the half with peeled almonds, salt, a little cooking water and extra virgin olive oil just enough. Add a few leaves of chopped basil, go to the mixer and keep aside.
  2. Cut the pumpkin into slices and then into small cubes. Sauté in a pan with a few tablespoons of olive oil, a sage leaf and a little salt until they are soft. Set aside.

For the Béchamel:

  1. Prepare a roux by mixing the flour with extra virgin olive oil and toast it for a few minutes.
  2. Heat the oat milk, salt and and lots of grated nutmeg. Do this a little bit at a time so as not to get lumps. Cook for about ten minutes away from the hot flame while stirring constantly. Season with salt if necessary.

To Assemble:

  1. Prepare 6 individual cocotte. Spread on the bottom of each little béchamel.
  2. Then put a crepe, add a little ‘béchamel sauce, the cream of black cabbage, a little’ chopped kale, a tablespoon of pumpkin.
  3. Proceed with another crepe, béchamel, kale, pumpkin, close with a crepe, a little béchamel and pumpkin. Bake for 20 minutes at 180°F and the last 5 minutes au gratin at 200°F until golden.

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AUTHOR & RECIPE DETAILS


photo

Homemade pasta, Italian classics, and more. I'm a landscape architect, but now my job is to cook and take food photos for magazines and companies . I'm vegan because I love animals and I want to do the best I possibly can for the environment. My goal is to help everyone get closer to having a vegan kitchen because it's necessary to protect our planet and resources and it is important to consume consciously. My vegan meals are healthy and ethical, but I also have a sweet tooth. To be convinced of how good they are, just try!


 

 

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