DELICIOUS CHICKPEA CREPES
Over the Easter long weekend last year, my husband and I decided to pack up the kids for a road trip down to Edmonton to visit the Italian side of my family.
Being a vegetarian attending holiday dinners, I’m used to just filling my plate with peas, carrots and potatoes (anyone else relate?). This Easter dinner though had an assortment of awesome (and tasty) plant-based foods to accompany the meaty dishes I had no interest in. And because we’re Italian, there’s always rapini – a bitter green that I could never seem to appreciate, yet everyone else in my family loves. No thanks – pass.
When we returned home from our trip, I stumbled across some rapini in the greens section of the grocery store and it got me thinking.
HOW CAN I TURN THIS INGREDIENT I DON'T LIKE, YET IS HIGHLY NUTRITIOUS, INTO SOMETHING I WILL ACTUALLY ENJOY?
First thing that popped into my mind was stuff it in a crepe with some flavours I do like. And you know what? It was an experiment that worked out deliciously!
These chickpea crepes are very filling and loaded with protein, fibre and iron (in the crepe alone). I had one stuffed crepe and one single crepe (to taste test) and I was full for a long time after. Enjoy these crepes on their own with a salad, or stuff ‘em with your favourite veggies.
CHICKPEA CREPES (MAKES ABOUT 10 CREPES)
Print recipe HERE.
- 2 cups chickpea flour
- 2+ cups cold water
- 1 tsp. turmeric
- ½ tsp. chili powder
- sea salt & freshly ground black pepper
- extra-virgin olive oil
- In a large bowl, combine flour and spices. Mix well.
- Gradually add water to the dry mixture while whisking. Keep whisking and adding water until you achieve a smooth batter (you may need more than 2 cups water).
- Set batter aside, uncovered for about 30 minutes. Use this opportunity to create the filling for your crepes (I just boiled and sautéed some rapini with shallots and garlic). After 30 minutes, whisk batter again and move on to step 4 below.
- Heat about a teaspoon of olive oil over medium-low heat in a large pan. Pour 1/3 cup crepe batter into pan and immediately lift and tilt pan so that the batter spreads out and covers the entire pan.
- Once bubbles start to form on the top of the crepe, flip it (just like cooking a thin pancake). Once golden brown, remove crepe from heat and stack onto a plate.
- Add some more olive oil and repeat steps 4 and 5 until all the batter has been used. Serve warm with your favourite filling, or salad.