Green Crepes with Pea and Courgette Salad and Basil Pesto Mayonaise

Green Crepes with Pea and Courgette Salad and Basil Pesto Mayonaise

Ready in 35 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 15, 2016.
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A very tasty vegetarian dish everyone will enjoy!

Ingredients

GREEN CRÊPES

  • 1 1/2 cups flour š
  • 4 eggs
  • 1 1/2 cups water š
  • 1/2 teaspoon salt š
  • 1/4 teaspoon pepper š
  • Zest of 1 lemon
  • 1/2 bag baby spinach leaves, finely chopped

PEA AND COURGETTE SALAD

  • 2 courgettes, peeled into long, thin ribbons using a vegetable peeler
  • 2 cups frozen peas, defrosted
  • 3 tablespoons finely chopped mint

BASIL PESTO MAYONNAISE

  • 60g basil pesto
  • 3 tablespoons mayonnaise

TO SERVE

  • 1/2 bag rocket leaves
  • 40g chopped hazelnuts
  • 1 lemon, cut into wedges

Steps

  1. Place all green crêpe ingredients into a bowl and either blend with a stick blender or use a whisk to whisk well by hand. The green crêpe batter should be a little runnier than a pancake batter.
  2. Heat a drizzle of oil in a large fry-pan on medium heat. Scoop about ¾ cup of the batter into fry-pan and spread evenly by tilting pan or use the back of a large spoon.
  3. Cook for 1…-2‡ minutes, or until batter has just set, then flip over and cook a further 1…–2‡ minutes.
  4. Place cooked crêpe onto a plate and cover with a clean tea towel to keep warm. Repeat with all remaining batter, adding extra oil as needed.
  5. Place all pea and courgette salad ingredients in a bowl with a drizzle of oil and season with salt and pepper. Toss to combine. Mix all basil pesto mayonnaise ingredients in a small bowl.
  6. Place a green crêpe onto each plate and fill one side with pea and courgette salad and a drizzle of basil pesto mayonnaise. Fold the crêpe in half or roll. Top with some rocket, hazelnuts and a squeeze of lemon.

Nutritional Information

Energy 2725 kj
651 kcal
Protein 28.5g
Carbohydrate 53.4g
Fat 34.2g