In late January and early February the young nettle leaves are starting to appear. Nettles are full of vitamins and minerals especially rich in iron and vitamins A and D. They can be cooked in soups as a substitute for spinach, or use raw blitzed for pesto. These nettle oat wraps/crepes are versatile and can be filled with savoury or sweet ingredients. They have a mild, earthy flavour from the nettles, which pairs well with a variety of fillings!
Ingredients
– 100 g rolled oats (use gluten-free if necessary)
– 250 ml plant-based milk (such as oat or almond milk)
– 20 g fresh nettle leaves, blanched and finely chopped (or 10 g dried nettles, soaked in hot water for 5 minutes, then drained)
– 1 tbsp flaxseed meal mixed with 3 tbsp water (flax “egg”)
– 1/2 tsp salt
– 1 tbsp olive oil (plus more for cooking)
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- Prepare Flax Egg: Mix the flaxseed meal with 3 tbsp water in a small bowl and let it sit for about 5 minutes until it thickens.
- Blend Ingredients: In a blender, combine the rolled oats, plant-based milk, blanched nettle leaves (or soaked dried nettles), flax “egg,” salt, and olive oil. Blend until smooth and let the batter rest for 10 minutes to thicken slightly.
- Cook Wraps/Crepes: Heat a non-stick pan over medium heat and add a little olive oil. Pour a small amount of the batter (about 1/4 cup or 60 ml) onto the pan and spread it out thinly with a spatula or by tilting the pan.
- Cook Until Set: Cook each wrap for 2-3 minutes on one side, until bubbles form and the edges start to lift. Flip and cook for another 1-2 minutes on the other side.
- Repeat: Continue with the remaining batter, adding a little more oil to the pan as needed.
This recipe was provided by our brilliant retreat chef Aimee Walker. See Aimee on Instagram for more delicious recipes.
If you try this recipe, please leave a like, comment or message!
