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1.
For the crepes, mix all ingredients for the batter well. Heat a little butter or oil in a pan, pour in a ladleful of batter and swirl the batter to coat. Fry the crepes one after the other – about 2 minutes on each side. Stack on a plate and cover with a cloth.
2.
For the sweet potato cream, peel and coarsely cube the sweet potatoes. Put in a pot, cover with water and cook covered for 10 minutes until soft. Drain. Blend with oat milk, olive oil, ginger and the spice into a smooth cream.
3.
Cut the tofu and bell pepper into thin strips or cubes. Put into a bowl.
4.
Whisk together olive oil with lemon juice, maple syrup and the spice. Add half of it to the tofu/bell pepper mixture and combine.
5.
Wash the spinach leaves, pat dry and toss with the remaining marinade.
6.
Spread each crepe with 3–4 tbsp sweet potato cream. Distribute tofu/bell pepper and the marinated spinach on the crepes, fold the crepe over the other half and serve.
7.
Serve sprinkled with freshly shelled pistachios and a few dried flowers if desired.
