spinach crepes with goat's curd
and zucchini and pea salad
- 2 medium zucchinis (courgettes) (260g), shredded
- 1 cup (120g) frozen peas, thawed
- 2 cups (25g) snow pea tendrils
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- sea salt and cracked black pepper
- 200g goat’s curd+
- lemon wedges, to serve
SPINACH CREPES
- 1 cup (160g) buckwheat flour
- 3 eggs
- 2 cups (500ml) almond milk
- 3 cups (75g) baby spinach leaves
- 1 cup flat-leaf parsley leaves
- sea salt and cracked black pepper
- 2½ tablespoons extra virgin olive oil
- To make the spinach crepes, place the flour, eggs, milk, spinach, parsley, salt and pepper in a bowl and, using a hand-held stick blender, blend until smooth. Heat a little of the oil in a 20cm non-stick frying pan over high heat. Add ⅓ cup (80ml) of the batter, swirl to coat the base of the pan and cook for 1–2 minutes or until just set. Remove from the pan, set aside and keep warm. Repeat with the remaining oil and batter.
- Place the zucchini, peas, snow pea tendrils, oil, lemon juice, salt and pepper in a bowl and toss to combine. Divide the crepes between serving plates and top with the goat’s curd and salad. Serve with lemon wedges. Serves 6
+ smooth and creamy goat’s curd lends its luscious flavour to these crepes.
Photography: Chris Court
© DONNA HAY GROUP
