Chickpea Flour CrêPes With Spring Veggies Recipe

Name: Chickpea Flour CrêPes With Spring Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 1 1/2 cups almond milk; 1/3 cup water; 2/3 cup chickpea flour; 2/3 cup white whole wheat flour; 1/4 teaspoon salt; 2 tablespoons coconut oil melted, plus more 1 or 2 teaspoons for coating pan; 3/4 cup sliced mushrooms; 1 shallot small, thinly sliced; 6 asparagus cut off dry ends and cut into about 2-inch pieces; 1/2 cup diced tomatoes; 1/2 cup watercress rinsed and dried; 1/2 cup petite peas frozen; 2 tablespoons feta sheep's milk, crumbled; 1 tablespoon olive oil; salt

Servings: persons

2 large eggs
1 1/2 cups almond milk
1/3 cup water
2/3 cup chickpea flour
2/3 cup white whole wheat flour
1/4 teaspoon salt
2 tablespoons coconut oil melted, plus more 1 or 2 teaspoons for coating pan
3/4 cup sliced mushrooms
1 shallot small, thinly sliced
6 asparagus cut off dry ends and cut into about 2-inch pieces
1/2 cup diced tomatoes
1/2 cup watercress rinsed and dried
1/2 cup petite peas frozen
2 tablespoons feta sheep's milk, crumbled
1 tablespoon olive oil
salt

1
In a blender, blend eggs, almond milk, water, flours, salt, and the 2 tablespoons coconut oil for about 15 seconds. Stir the batter down and repeat if necessary. Once you're ready to cook the crepes, gently stir the batter if it has separated. If the batter seems to have thickened, simply add a little water to it and stir. The batter makes about 6 crepes.
2
Heat a nonstick crepe pan ( preferably 9-10 inch ) over medium-high heat and coat it lightly with the coconut oil. There shouldn't be an oil puddle. Usually my first try turns out to be a flop, so prepare yourself. Pour 1/4 cup of batter onto pan, tilting and rotating the pan to coat the surface. Cook until almost dry on top and lightly browned on the edges. With a rubber spatula loosen up the edges and flip the crepe and cook for about 1 more minute or so. I like when it slightly becomes golden brown. Repeat with the remaining batter. You can refrigerate the crepes or freeze the rest for up to 2 months.
3
In a nonstick pan heat the olive oil and add the asparagus, mushroom, diced tomatoes, shallots and peas. Cover and saute for about 5-10 minutes, (or until soft) occasionally stirring the veggies. Season with salt and pepper. Spoon one-half of the veggie mixture into the center of each crepe, top with the watercress and feta. Fold over 3 sides to form a triangular shape. Serve at once.

905

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 large eggs, 1 1/2 cups almond milk, 1/3 cup water, 2/3 cup chickpea flour, and more.

Yes, Chickpea Flour CrêPes With Spring Veggies falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpea Flour CrêPes With Spring Veggies

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