"Chickpea crepes are such an easy and delicious thing to cook. They are super versatile and can be mixed up with different flavours, so it doesn’t get boring. We have them all the time and my kids and hubby are big fans. They are naturally gluten-free, grain-free, vegan, lower in carbs, and high in protein!"
Chickpea Flour Crepes Stuffed with Sautéed Mushrooms, Onions, Kale
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Prep time 30mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
For the Crepes
ingredients
- 1 1/4 cup chickpea flour
- 1 1/3 cup water
- 1 pinch salt
For the Mushroom and Kale Filling
ingredients
- 1 tablespoon olive oil
- 4 cups sliced mushrooms
- 1 bunch kale, chopped
- 1 onion, sliced
- 1/4 cup chopped parsley
For the Crepes
Method
Step 1
In a blender, add the chickpea flour, water and salt. Blend until smooth and set aside for 20 minutes.
Step 2
Heat a pan under medium heat and use a little bit of oil to grease the pan (not too much). Scoop 1/3 to 1/2 cup of batter and tilt the pan with a circular motion to ensure that the batter coats the surface evenly. Cook the crepe until the sides start to crisp up. Loosen with a spatula and flip over to cook the other side.
For the Mushroom and Kale Filling
Step 1
Drizzle some olive oil in a pan and cook the sliced onion for a few minutes, add the mushrooms and cook until browned and softened. Add the chopped kale and stir well to allow it to cook down. Add salt and pepper and set aside.
Step 2
To serve fill each crepe with the kale and mushroom filling. Add some parsley on top. Enjoy! ⠀