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Recipe Category / Snacks and Sandwiches

Spinach crepes with cashew cream

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Low in Sugars Diet

    Limits all sources of added sugars and encourages the reduction of high-carbohydrate (high glycemic index) foods. A claim that a food can be classified as LS can be made when it contains less than 5 gr of sugars per 100 gr of solid food or 2.5 gr of sugars per 100 ml of liquid food.

Spinach crepes with cashew cream

Method

For the crepes

  • In a food processor, add all of the ingredients for the crepes and beat for 3-5 minutes, until there is a soft and smooth mixture.
  • Transfer to a bowl, cover with plastic wrap and refrigerator for at least 1 hour.
  • Place a frying pan over medium heat and add ½ teaspoon sunflower oil.
  • Use a ladle to pour a little of the mixture into the pan, just to cover the bottom of the pan with a thin layer.
  • Cook for 2-3 minutes and then, carefully flip the crepe over and cook for another 2-3 minutes.
  • Remove from the pan and follow the same process for the remaining crepe mixture.

For the cashew cream

  • In a bowl add the cashews, water enough to cover them, and let them soak for 1 hour.
  • Transfer to a food processor along with 70 g of the water in which they soaked, add salt, and process until the cashews have broken down completely and the mixture has a creamy consistency.
  • Transfer the mixture to a bowl.
  • Finely chop the prunes, the parsley, and add them to the bowl along with the chili flakes.
  • Cut the mushrooms into slices and finely chop the garlic.
  • Place a frying pan over medium heat and add 1 tablespoon sunflower oil.
  • Sauté the mushrooms for 2-3 minutes and add the garlic. Sauté for another 3-4 minutes and remove from the pan.
  • Add the mushrooms, the garlic, and the pepper into the bowl with the cashew cream, and mix.
  • Fill the crepes and serve.
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Nutritional
Chart

Nutrition information per portion

268
Calories (kcal)
13 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

15.0
Total Fat (g)
21 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

3.4
Saturated Fat (g)
17 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

24.0
Total Carbs (g)
9 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

6.9
Sugars (g)
8 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

8.9
Protein (g)
18 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

2.5
Fibre (g)
10 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.62
Sodium (g)
10 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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