Green Pancakes

• hidangan: Makes 8 pancakes/serves
• jumlah masa: 5 minutes

Bahan-bahan

100g baby spinach, washed

250ml milk

2 large eggs

Pinch of salt

100g plain flour

3 tbsp @PipandNut dark roast peanut butter

2 tsp sesame oil

1 ½ tbsp light soy

Juice 1 lime

1 1/2 tsp caster sugar

1 tsp rice vinegar

1 tbsp Neutral oil

300g shiitake mushrooms, the biggest halved

300g cavolo nero, leaves, roughly chopped and washed

1 clove garlic, minced

15g ginger, finely grated

Use a blender to blitz together spinach, milk, eggs and salt until you have a bright green liquid without too many speckles. Add the flour. Pulse just a few times, then leave to rest for an hour or more (in the fridge if more than 1 hour).

Arahan

Cook the crepes as you always do! Bit of butter, medium hot pan, about ¾ of a ladle per crepe and wait until the surface is beginning to show small dots and the edges firm before flipping. Do all 8-10 in one batch, separating each with a squash of parchment. Hold in a warm (80C) oven while you cook the filling.

Whisk together the dressing ingredients in a large mixing bowl.

Fry the mushrooms on a high heat for 3 minutes, stirring only occasionally, until juices have been released and there’s some colour. Reduce heat a little. Stir in the ginger and garlic then add the cavolo nero. Ginger and garlic. Throw in the cavolo nero. Stir. Cook 60 seconds.Make a gap in the veg then add 3 tbsp water. Allow the liquid to cook away and leaves soften for another 90 seconds or so.

Transfer the hot veg to the dressing, toss thoroughly then fill and fold those warm crepes.