Chop all your ingredients for the chakalaka. Place a pot on medium heat and add a little oil with the onions, garlic and ginger. Add in the spices, carrots and tomatoes and cook down, add in the water and salt and let it bubble away on a low heat until it becomes a beautiful relish texture.
In the mean time mix the crepe mixture together with a whisk and set aside.
Prepare all the ingredients for the filling and add them into a pan with a little salt. Allow to cook until the mushrooms and onions are cooked through.
In a non-stick frying pan over a medium to low heat, drizzle a few drops of oil in the pan and then pour in half a cup of crepe mix. Spread it out by moving the pan around and you can use a spatula to fill any holes.
Cook only on one side and make sure it is cooked in all it’s parts and that there is a little browning on the bottom so that it comes off the pan easily. Note this will not work in a pan that is not non-stick.
Place your crepes on a plate and fill with the butterbean mix and roll – top with the chakalaka and crushed cashew nuts and basil or parsley and enjoy.
For the chakalaka relish:
- ½ red onion, thinly sliced
- 1 medium carrot, cut into small julienne strips
- 3 large tomatoes, chopped
- 2 cloves garlic
- 1 thumb-sized piece of ginger
- 1 Tbsp mild curry powder
- ½ C water
- Olive oil
For the filling:
- 1 brown onion, thinly sliced
- 200g mushrooms
- ½ tin butter beans
- 1 handful baby spinach
For the crepes:
- 2 Tbsp red pepper paste or harissa paste
- 2 Tbsp flaxseed flour/ground flaxseeds
- ¾ C water
- ½ C buckwheat flour
- Pinch of salt
- 1 Tbsp Chaga Powder