Crêpes stuffed with almond cream, peppers and sprouting broccoli
600-700mls (1-1 1⁄4pts) sparkling water
300g (11oz) plain, unbleached flour
2 large onions, chopped
600g (1lb 6oz) ground almonds
200g (7oz) white miso
refined olive oil for frying
4 red peppers, cut in thin strips
4 yellow peppers, cut in thin strips
600g (1lb 6oz) sprouting broccoli
Prepare the batter for the pancakes by mixing the water and flour until it is single-cream consistency. Set aside for 1⁄2 an hour.
Fry onion until golden brown, remove from the heat and add almonds and miso. Once it has cooled down, blend in order to obtain a smooth cream-like consistency. Stir-fry the peppers in the oil. Blanch the broccoli (so it maintains its crispness) in salted water for 2-3 minutes. Blot any excess water on a kitchen towel and set aside.
To cook the crêpes you need a very good non-stick pan. Oil the pan carefully and heat to medium temperature. Spread a very thin layer of the batter. It should take 1⁄2 a minute to cook each side. The thinner the layer the better will be your crêpes!
Spread almond cream on the crêpe and top with peppers and broccoli. Roll it up and reheat, if necessary, in the oven.
Serve with a simple mixed-leaf salad which can be dressed or raw. Serves 8.
Recipe from Sibila’s Vegetarian Restaurant, Birmingham.