Preheat grill or grill pan on stove top. Cut zucchini, onion, and pepper into ¼” thick slices. Toss with olive oil, smoked paprika, and sea salt. Grill vegetables until lightly charring, 4-5 minutes, turning at least once. Remove from heat, dice, and toss together.

To make crepes, whisk together chickpea flour, salt, eggs honey, milk, and olive until smooth. Heat 8″ non-stick skillet and brush with oil. Place a scant ¼ cup of batter in the heated pan. Tilt the pan so that the batter covers the entire pan and cook for about 30-45 seconds. Flip and cook for another 15-30 seconds. Layer done crepes, slightly overlapping, on a plate.

In a small bowl, stir together ricotta and black pepper. Assemble crepes by smearing roughly 2 tablespoon ricotta, folding in half, and topping with a scoop of grilled vegetables.

Notes: If crepe is sticking to the pan, trying brushing with a bit more olive oil and make sure the pan is heated when adding the batter.