Miso salmon garlic crêpes
MAKES 8 | PREP 15 MIN | COOK 35 MINS | EASY | LC
340ml full-fat milk1 tsp white miso paste, plus 2 tbsp2 tbsp olive oil1 egg1¼ tsp garlic powder110g plain flour coconut oil, for frying3 tbsp rice wine vinegar4 tbsp maple syrup5 x 120g salmon fillets2 tbsp coconut oil, plus extra for frying4 garlic cloves, finely chopped200g shiitake mushrooms, sliced into strips250g baby spinach2 tsp light soy sauce1 tsp sesame oil2 tbsp sesame seeds, toasted
1 To make the crêpes, put 3 tbsp of the milk in a small bowl and warm in the microwave for 10-20 seconds. Add 1 tsp of miso and whisk until dissolved, then transfer to a large bowl, along with the remaining milk, olive oil, egg, 1/4 tsp of garlic powder, and some salt and pepper. Whisk until combined.
2 Put the flour in a large bowl and make a well in the centre. Slowly pour in the wet mixture, whisking the batter until completely smooth. Set aside to rest.
In a large bowl, whisk 2 tbsp of miso, the rice wine vinegar, 2 tbsp of the maple syrup, 1/4 tsp of ground black pepper and 1 tsp of
