Mushroom and Spinach Nutmeg-Infused Crêpes

This vegan and gluten-free dish is delicate, full of flavors and makes for a delicious and romantic dinner.

Steps

1. In a medium-sized skillet heat 2 Tablespoons of the Olive oil. Add garlic, onion and red pepper and sauté for 5 minutes. 2. Add mushrooms, stirring occasionally, and cook for 5-7 minutes until the mushrooms released their moisture and softened. 3.Add spinach and marjoram and cook until the spinach wilted. 4.Meanwhile, in a blender, add the Soy Mok, potato flour, 1/2 teaspoon of salt, nutmeg and remaining Olive oil (6 tablespoons). Blend for about a minute until mixed. 5. Pour the crêpe batter on a pre-heated skillet and cook for about 1 minute. Flip the crêpe and cook for 20 more seconds.Transfer the crêpe to a plate. 6. Place the mushroom and Spinach mixture into the middle of the crêpe and fold. 7. Serve and enjoy.

- 8 tsp Extra-Virgin Olive Oil - 2 cloves garlic -30g Chopped Onion -1/4 tsp crushed red pepper flakes - 1 cup button mushrooms - 2 cups spinach - 1/4 tsp dried marjoram - 1/2 cup Soy (or Almond) Milk - 30 g Potato Flour - 1/8 tsp ground nutmeg - Salt, to taste