Chickpea-Rosemary Crepes With Pepper Relish Recipe

Name: Chickpea-Rosemary Crepes With Pepper Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crepes:; 3.13 ounces chickpea (garbanzo bean) flour (about 3/4 cup); 3 tablespoons all-purpose flour; 2 teaspoons chopped fresh rosemary; 1 teaspoon grated lemon rind; 1/4 teaspoon kosher salt; 1/8 teaspoon baking soda; 3/4 cup water; 2 tablespoons olive oil; 2 large eggs, lightly beaten; Filling:; 1 cup canned chickpeas (garbanzo beans), rinsed and drained; 1 tablespoon 2% reduced-fat milk; 2 teaspoons olive oil; 2 teaspoons fresh lemon juice; 1/4 teaspoon freshly ground black pepper; Dash of salt; 2 ounces goat cheese; 1/2 garlic clove; Relish:; 1/4 cup diced yellow bell pepper; 1/4 cup diced red bell pepper; 1/4 cup diced orange bell pepper; 2 tablespoons finely diced onion; 1 teaspoon extra-virgin olive oil; 1/2 teaspoon balsamic vinegar; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

Crepes:
3.13 ounces chickpea (garbanzo bean) flour (about 3/4 cup)
3 tablespoons all-purpose flour
2 teaspoons chopped fresh rosemary
1 teaspoon grated lemon rind
1/4 teaspoon kosher salt
1/8 teaspoon baking soda
3/4 cup water
2 tablespoons olive oil
2 large eggs, lightly beaten
Filling:
1 cup canned chickpeas (garbanzo beans), rinsed and drained
1 tablespoon 2% reduced-fat milk
2 teaspoons olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
Dash of salt
2 ounces goat cheese
1/2 garlic clove
Relish:
1/4 cup diced yellow bell pepper
1/4 cup diced red bell pepper
1/4 cup diced orange bell pepper
2 tablespoons finely diced onion
1 teaspoon extra-virgin olive oil
1/2 teaspoon balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1
To prepare crepes, weigh or lightly spoon chickpea flour into dry measuring cups; level with a knife. Combine flours, rosemary, rind, 1/4 teaspoon salt, and baking soda in a large bowl, stirring with a whisk. Add 3/4 cup water, 2 tablespoons oil, and eggs; stir with a whisk. Let stand 30 minutes.
2
To prepare filling, combine chickpeas and next 7 ingredients (through garlic) in a food processor; process until smooth.
3
To prepare relish, place yellow pepper and remaining ingredients in a medium bowl; toss gently to combine.
4
Heat an 8-inch crepe pan or nonstick skillet over medium-high heat. Pour about 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook 30 seconds. Carefully lift edge of crepe with a spatula to test for doneness. Turn crepe over when it can be shaken loose from pan and the underside is lightly browned; cook 10 seconds. Place crepe on a clean towel; keep warm. Repeat procedure until all of the batter is used. Stack crepes between single layers of paper towels to prevent sticking.
5
Spread 1 heaping tablespoon filling down the center of each crepe; roll up. Top with relish.
6
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474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 28 ingredients. The key ingredients include: Crepes:, 3.13 ounces chickpea (garbanzo bean) flour (about 3/4 cup), 3 tablespoons all-purpose flour, 2 teaspoons chopped fresh rosemary, and more.

Yes, Chickpea-Rosemary Crepes With Pepper Relish falls under the Breakfast 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.

That's it — enjoy your meal!

Chickpea-Rosemary Crepes With Pepper Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions