Ingredients
200g Cauldron Organic Tofu, drained
120g canned chickpeas
200g spelt flour
2 tsp baking powder
1 tsp salt
1 tsp black pepper
2 handfuls of fresh spinach, washed and drained
250ml rice water
Oil to cook the crepes
For the Filling:
1 shallot, finely sliced
1 tbsp olive oil
300g mixed mushrooms such as chestnut, mini portabellos, chanterelle, girolle, cleaned and diced
250ml soy cream
1 tbsp toasted pine nuts
Salt and black pepper to taste