Sauteed Mushroom Rolls

In a blender glass add the eggs, the milk (or a vegetable drink), 2 c. olive oil, the chickpea flour, the washed spinach leaves, 1/2 c. salt, pepper and nutmeg tea (optional) to taste, and beat until the dough is homogeneous.

In a non-stick frying pan, pass the bottom with kitchen paper soaked in a little oil, without leaving any residue. Put the pan on medium heat, and when it is hot, pour a little of the dough, tilt the pan in all directions so that the funfo is completely covered with a very thin layer of dough.

Leave for about 1 and a half minutes and, when the edges start to lift, turn it over with the help of a rubber spatula. Leave it for another 1 min and remove to a plate.

Place the crepes on top of each other to keep them moist. And reserve.

With kitchen paper moistened with water, clean the mushrooms thoroughly (you can use any other type of your choice).

Then cut them into small cubes.

In a frying pan, place 4 c.soup of olive oil, crushed garlic and 1cm of grated ginger and cook for 1 min.

Throw out the garlic and add the mushrooms, oregano, salt and pepper to taste and cook for about 3 min, stirring occasionally, at the end pour the juice of half a squeezed lemon and stir.

Remove from heat, add the yogurt (or cream or coconut cream), the chopped coriander, and wrap everything very well.

Stuff the crepes, roll them up and, with the help of a good knife, cut them into 3 equal parts.

Serve the rolls as a starter or as a main dish, accompanied with an arugula salad.