Chickpea Flour CrêPes With Spring Veggies

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.