Servings:
4
Prep time:
30
Cooking time:
40
INGREDIENTS
- - 500 g of raw spinach
- - 400 ml of soy, milk
- - 150 g of chickpea flour
- - 50 g of chopped hazelnuts
- - 3 tablespoons of rice flour
- - 1 leek
- - 15 g of dried mushrooms
- - 1 teaspoon ground ginger
- - 1 clove garlic
- - Peanut oil
- - olive oil
- - Salt
- - nutmeg
INSTRUCTIONS
- Mix the chickpea flour with 400 ml of water the night before (or at least some hour before), help yourself with a whip by adding the liquid gradually. Shortly before preparing the recipe, add to the rested batter a pinch of salt, slice the inside of the leek thinly and soaked the dried mushrooms and then chop them.
- Choose some beautiful leaves of washed spinach, blanch for 20 seconds in a little water and transfer them in a bowl with cold water. In the same pan, cook the remaining spinach for 5 minutes, drain, cool, squeeze and chop.
- Stir the rice flour in a saucepan with 3 tablespoons of olive oil, add the warm but not hot soy milk, mix well and bring the mixture to a boil on the stove while continuing to mix. At the end season with a little salt and grated nutmeg.
- Mince the garlic, brown it in a frying pan or saucepan with a little oil, add ginger and then the chopped spinach, salt lightly, add the sauce you just prepared and completed with chopped hazelnuts.Mix well.
- Heat a pan for pancakes of about 12-15 cm, lightly oiled with peanut oil. Pour a ladle of batter and spread it to form an omelette about 3 mm thick; cook 5 minutes per side and repeat.
- Stack the pancakes alternating with spinach sauce and finish with a thin layer of sauce. Decorate the dish with whole leaves of spinach, well drained, a few hazelnuts and serve.
