A wonderfully wholesome and unique savoury crepe recipe, perfect for pancake day
Sieve the flour into a large bowl and add in the rest of the ingredients (minus the butter) and whisk well to combine. Leave to rest on the side or in the fridge.
Set aside the paprika, cinnamon and nutmeg into a bowl. Then, simply dry fry the whole seeds in a frying pan on a medium high heat for 3-5 minutes until they release those wonderful aromas. Let them cool slightly then grind them together in a pestle and morter or spice grinder, then add the already ground spices and mix together. Keep stored in a glass jar as you'll only need 3 tsp for this recipe.
Bring a kettle to the boil. Tip the cashews into a bowl and cover with boiling water. Set to the side for at least 15 minutes whilst you prepare the rest of the filling.
Peel and dice the shallot and thinly slice the garlic. Quarter (or halve) the mushrooms so that they are all a similar size. Thinly slice the spring onions and set to one side for later. Take 2 large roasted peppers from the jar and slice into roughly 1cm strips. Lie them together on a plate and set to one side.
Heat the oil in a frying pan and when hot, add in the onions with a pinch of salt, stir for 2 minutes. Then, add in the garlic and stir for a further minute. Add the mushrooms to the pan, cover with a lid and let them cook down a little, strring regularly whilst you boil the kettle to make up the veg stock. Add the lentils to the pan along with 3 tsp of the baharat spice mix and stir well. Add the stock and spinach and turn down to a very low simmer, leave to cook down for 15 minutes or so whilst you make up the cashew cream and the pancakes, you can place a lid on top if the mixture starts to stick.
Discard the water from the cashews and tip the cashews into a blender along with the rest of the cashew cream ingredients and blend until smooth.
Give the batter a good stir, then heat up your best non stick frying pan, add a tsp vegan butter to the pan and place it onto a high heat. Melt the butter down (it needs to be sizzling hot at this point), using a ladle, tip ¾ - 1 ladleful of batter into the pan (depending on the size of your pan) and tip the pan in a circular motion so that the batter runs to each edge. Then turn it down to a medium-high heat. Let the crepe cook for roughly 45 seconds until the edges begin to brown then, using your best pancake technique, flip your pancake over to cook for about 20 seconds on the other side (a silicone spatula usually works well too). Then tip the crepe onto a plate and cover with foil. Repeat this until you have made all of the crepes, using a tsp of butter in between each one to stop it from sticking. You can stack them up to keep warm together.
Check the seasoning of mushroom filling before taking it off the heat, add more salt and pepper as needed.
Bring the crepes to the table, with the filling in a serving bowl along with the toppings. Make up your crepe by adding the baharat mushroom filling, with a dollop of cashew cream, some red pepper slices and fold together. Sprinkle some spring onions on top and serve with extra spinach or a side salad. Enjoy!