Gluten free spinach crepes stuffed with salmon and roasted sweet potatoes

These spinach stuffed salmon and roasted sweet potato pancakes are also very original beautiful and super rich. I prepared them the first time with great curiosity to know if they would actually be good.

And the conclusion was that they are great to take vegetables in a different way, to take advantage of leafy vegetable that are no longer so crisp in salads and to surprise everyone at the table.

I stuffed them with roasted sweet potatoes and salmon because in addition to the color I love the flavor but you can choose your favorite filling. Like my son with chicken and brie cheese and my husband with sauteed mushrooms. but since today I Cook I, I bring you my favorite version. Let me know!

Ingredients

For the spinach crepes

4 eggs
225 g buckwheat flour
500 ml vegetable milk
200 ml of water
1 tablespoon extra virgin olive oil
Pinch of salt
2 handfuls fresh spinach large
12 large fresh basil leaves

For the filling

2 handfuls of spinach
8 slices of smoked salmon
1 large sweet potato
Cinnamon, salt and freshly ground pepper
250 ml of thick Greek yogurt
200 g feta cheese
1 cup walnuts
2 tablespoons of za' tie (an incredible mix of spices that you can find in stores in the middle and we can do with toasted sesame, fresh thyme, oregano, salt and a few drops of lemon)
2 teaspoons chili flakes or chile powder (optional)

Directions

Preheat the oven to 200 ° C.

Cut a potato in half lengthwise, brush each side cut with a little oil and cinnamon. Place on a tray and bake for 40 minutes or until the meat is soft and golden.

When the sweet potato is ready, use a fork to crush the meat. Squeeze the lemon juice and cinnamon extra and mix until obtaining a fine puree. Book

Put all ingredients for crepes with spinach in a food (very powerful blender) processor and whisk until it is smooth.

Let stand for 20 minutes in the refrigerator before beginning to fry them.

For frying, put a little oil in a Nonstick Skillet 20 cm to fire medium. A hot time (this is important or otherwise will stick), beat the dough and put 1/3 cup (80 ml) in the frying pan.

Cook for 1-2 minutes or until small bubbles on the surface and the base is golden.

Spend a spatula around the edges to make sure that there is separate from the pan. Turn carefully and cook another minute on the other side.

Transfer to a plate and repeat with the remaining mixture.

For filling almost any vegetable can be used in these rolls. Just have something creamy and sticky as a base to join them.

For a vegan version, we will use tofu instead of feta cheese and hummus instead of yogurt and will remove the salmon.

Spread sweet potato mash on half of each crepe and the yogurt in the other half. Cut the feta cheese into 1 cm thick cubes and place them in the center of each crepe.

Add a small handful of chopped spinach, some chopped walnuts, sprinkle with za' tie and some pepper flakes (if using). Finish with the slices of smoked salmon

Roll the crepes as loud as possible and cut into 5 cm rolls or serve them bent in half.

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