Spicy Vegetable Fajita Crêpe Recipe

Posted on November 15, 2023, by Rick Gilliatt

420g Luxury Crêpe & Pancake Mix, now available nationwide, click here to get yours!

Ingredients: 

  • Crêpeaffaire Crêpe Mix 
  • 2 and a ½ tbsp of oil for frying 
  • 1 onion, chopped 
  • 1 small cauliflower, cut into small florets 
  • 410g can chickpeas, drained and rinsed 
  • 400g jar arrabbiata tomato sauce  
  • 3 tbsp chopped fresh coriander 
  • 150g tub low-fat natural yogurt 
  • 50g baby spinach leaves 

Step 1: 

Combine one part Crepeaffaire crêpe mix (150g) with two parts water (300ml). Mix as fast as you can until there’s no lumps. Pour a spoonful of batter into a hot + well-greased pan, tilting to coat the entire pan. 

Step 2: 

Heat the oven to 180C/160C fan/gas 4. Wrap the pancakes in foil and warm them through in the oven for 10 mins. Alternatively, wrap and reheat in the microwave on medium for 2-3 mins. 

Step 3: 

Heat the oil in a saucepan, add the onion and fry for 5 mins until softened. Tip in the cauliflower florets and fry briefly until they take on a little colour. Splash in 5 tbsp water, cover the pan and cook for 5 mins until the cauliflower is just tender. 

Step 4: 

Stir the chickpeas into the pan with the arrabbiata sauce and bring to the boil. Simmer for 2-3 mins, then stir in the coriander and remove from the heat. 

Step 5: 

Transfer the sauce to a serving bowl and put on the table with the warm pancakes, yogurt and spinach leaves. Let everyone put a few spinach leaves in the centre of each pancake, spoon the filling over and top with a little yogurt. The sides can then be folded into the middle and the pancakes eaten with a knife and fork.