Spinach Crepes with Thyme Roasted Sweet Potatoes and Walnut Sauce
[Vegan]

For the Crepes:

1. Blend or mix the water and spinach, add to a bowl. Stir in the remaining ingredients and set aside for 15 minutes to 1 hour.
2. Heat a small non-stick pan (16 cm) over medium heat. Lightly spray with oil. Add a thin layer of batter (1/4 – 1/3 cup) and tilt the pan around to distribute evenly. Bake until the batter starts to solidify and bubbles appear. Loosen the sides with a spatula and carefully flip the crepe. Repeat with the remaining batter.

For the Sweet Potatoes:

1. Preheat the oven to 375°F. Place the sweet potatoes, garlic, and thyme in a baking tray. Season with salt and pepper. Lightly coat with olive oil.
2. Bake the potatoes for 15-20 minutes or until golden and crunchy, stirring them halfway.

For the Walnut Sauce:

1. Sauté the shallot in a little olive oil until translucent.
2. Blend the ingredients for the sauce until smooth. Season with salt and pepper.

Assembly:

1. Place a few crepes on a plate. Add some sweet potatoes, drizzle with the walnut sauce. Garnish with walnuts and chives. Enjoy!