INGREDIENTS: (12 CREPES)
500 ml vegetable milk (I used coconut)
150g brown rice flour
50g fresh spinaches
12 basil leaves
Blend the leaves with the milk
Beat the eggs and add the "green" milk
Add salt and pepper and the rice flour
The batter will be liquid
Make it rest in the fridge for 30' or more
Grease you pan with oil, mix the batter again as flour tend to go on the bottom of the bowl and pour one ladleful of crepes batter
I covered with a lid so it cooked faster (lift the crepe with a spatula to check when cooked on the first side 3-5' depending on thickness)
Flip the crepe and cook on the other side
My first one was terrible, like my first pancakes all the time so don't worry if it happens to you too, just go on with the next ones!
We filled the crepe with Turmeric Hummus, Cumin Roasted Cauliflower, sauteed Shitake and Oyster Mushroom, mixed seeds for some crunchiness.