Go Back
Print

Spring Chickpea Crepe

Ingredients

  • 1/2 cup chickpea flour
  • 1/2 cup almond milk
  • 2 artichoke hearts in water , drained and finely chopped
  • 1/4 cup zucchini , finely chopped
  • 1/4 cup shredded carrots
  • 1 garlic clove , minced
  • 1 teaspon thyme , dried
  • 1 teaspoon rosemary , dried
  • Salt and pepper , to taste
  • 1 tablespoon olive oil
  • Sliced avocado and fresh herbs (for garnish)

Instructions

  1. Heat olive oil in a small pan. Add garlic and saute 1 minute.
  2. Stir in the vegetables and cook 5-7 minutes until softened. Add salt and pepper to taste. Set aside.
  3. Combine the chickpea flour and almond milk in a bowl and stir well.
  4. Pour the batter into the pan and cook 3 minutes.
  5. Spread the vegetable mixture onto one half of the batter.
  6. When you can lift the crepe easily from the pan (about 2-3 minutes), fold the side without the vegetables onto the other side.
  7. Cook 2 minutes and flip the crepe over. Cook another 2 minutes.
  8. Garnish with fresh herbs and avocado, if desired.