Savoury Peanut Butter (Green) Pancakes
8 pancakes
Shop the Recipe
Peanut Butter
300g jar | £3.49
Ingredients
- Pancake Batter
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100g baby spinach - washed
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250ml milk
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2 large eggs
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Pinch of salt
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100g plain flour
- Filling
- 3 tbsp Pip & Nut Dark Roast Crunchy Peanut Butter
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2 tsp sesame oil
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1.5 tbsp light soy sauce
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Juice of 1 lime
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1.5 tsp caster sugar
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1 tsp rice vinegar
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1 tbsp olive oil
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300g shiitake mushrooms - largest halved
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300g cavolo nero leaves - roughly chopped
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1 clove garlic - minced
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15g ginger - finely grated
Method
Blitz together the spinach, milk, eggs and salt until you have a bright green liquid.
Add the flour, pulse a few times, then leave to rest for an hour in the fridge.
Cook the crepes: add butter or oil to a medium-hot pan, use about 3/4 of a ladle per crepe. Wait until the surface shows small dots with firm edges before flipping. Hold in a warm oven (80C) while you cook the filling.
Whisk together the dressing ingredients (peanut butter, sesame oil, soy, lime juice, rice wine vinegar and sugar) in a large mixing bowl.
Fry the mushrooms on a high heat for 3 minutes stirring occasionally until there is some colour.
Reduce heat slightly. Stir in the ginger and garlic then add the cavolo nero. Cook for 60 seconds.
Make a gap in the veg then add 3 tbsp water. Allow to cook away and leaves to soften for another 90 seconds.
Transfer the hot veg to the dressing, toss thoroughly then fill and fold the warm crepes.
