Savory Chickpea Crepes (Gf, V)

Ingredients:

  • 1 cup chickpea flour, plus or minus 2-4 Tbsp
  • 1/2 tsp salt, plus more to taste
  • 1 1/2 cups warm water
  • 1 Tbsp olive oil
  • 8 oz mushrooms, cut in bite-sized pieces
  • 1 – 2 cloves garlic, minced
  • 1 tsp dried thyme or 2 tsp fresh thyme
  • 1/4 cup nutritional yeast
  • Salt and pepper to taste
  • Cooking oil spray

Steps:

  1. In a medium bowl, whisk together the chickpea flour, salt, and warm water. The warm water will help the batter thicken correctly.
  2. Set aside for 15-20 minutes.
  3. Meanwhile, heat olive oil in a medium sized pan. Add in the mushrooms, leeks, and a pinch of salt and pepper.
  4. Cook, stirring often, for about 10-15 minutes, or until mushrooms are softened.
  5. Add in the garlic and thyme. Cook for 1-2 minutes more.
  6. Turn off the heat and stir in the nutritional yeast. Taste and adjust salt, pepper, and nutritional yeast as needed.
  7. Heat a different non-stick skillet or pan over medium heat.
  8. Whisk the batter again to combine.
  9. Spray a light coating of cooking oil in the pan. If it sizzles, the pan is hot enough.
  10. Scoop 1/3 cup of the batter and pour it into the center of the pan. Quickly rotate the pan to spread batter in a thin circle, about 5-7 in wide.
  11. Turn up the heat to medium-high and cook, undisturbed, for 2-3 minutes or until the bottom is slightly browned of the edges. Use a spatula to carefully loosen from the pan. It should easily come apart. If not, cook 1-2 minutes longer.
  12. Once ready, flip over and cook for another 1-2 minutes on the other side.
  13. Transfer the crepe to a plate. Return the heat back to medium. Repeat with remaining batter.
  14. Fill cooked crepes with mushroom filling and optionally garnish with thyme, nutritional yeast, or onion.

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