Ingredients Used
1 cup of gobbleright’s flour power
1/2 cup of plant based milk
½ cup of sliced mushrooms
1 cup of spinach
1 tsp of finely chopped garlic
¼ cup of sliced onions
2 tsp of mixed italian herbs
Feta cheese to top
Black pepper and salt to taste
Method
Mix 1 cup of flour power and the plant based milk and mix until a homogenous mixture, set aside. On a pan add oil, chopped garlic, onions, mushrooms and spinach. Add the salt, pepper and mixed herbs, sauté for another minute or so and set aside. On a separate flat pan, scoop the prepared batter and wait until it's crisp and slightly golden. On one half of the wrap, add the mushrooms and spinach mixture with some feta cheese and fold into a crepe. Enjoy hot with pesto or just as is.
