Spinach Crepes With Creamy Mushrooms
[Vegan, Gluten-Free]

To Sprout the Chickpeas:

1. At least one to three days prior, cover the chickpeas in at least twice as much water and leave overnight. The next day, rinse and drain, then leave in a colander loosely covered in a tea towel or plate tipped to the side. Rinse and drain again that night and next morning, and continue for 1-2 days until small tails form.

To Make the Crepes:

1. Blend your now sprouted chickpeas with remaining crepe ingredients until silky smooth.
2. Heat the coconut oil in a pan on the lowest temperature possible, then pour in 1/2 cup of batter per crepe, spreading the mix out carefully into a thin even circle with a spoon.
3. Cook until bubbles appear and the mix begins to appear dry on top, then flip and repeat (about one minute on each side). Place in a stack on a plate and cover with a tea towel to keep soft and warm until you've made them all.

To Make the Sauce:

1. Blend sauce ingredients in a high-speed blender until super creamy with no lumps, scraping down the sides if needs
2. Blend sauce ingredients in a high-speed blender until super creamy with no lumps, scraping down the sides, if need be.

To Make the Mushrooms:

1. Pan-fry shallots and garlic in coconut oil on low for a few minutes, then add mushrooms for a few more minutes until they start to soften. Add sauce until it just begins to bubble, then add thyme and take off the heat.
2. Place 1/4 of the mushroom mix on one-half of each crepe (or 1/6th if using 1/3 cup-sized crepes), then fold over and serve with a side salad of your choice. Sprinkle with extra cracked sea salt and black pepper, then serve.