Chickpea Flour Crepes with Ricotta and Grilled Vegetables
crepes
Ingredients
Vegetables
- 1 large zucchini
- 1 onion, red
- 1 bell pepper, red
- 2 tbsps olive oil
- 1 tsp paprika, smoked
- 1/4 tsp salt, sea
Crepes
- 60 g chickpea flour
- 1/4 tsp salt, sea
- 2 large eggs
- 1 tbsp honey
- 3/4 cup milk, whole
- 1 tbsp olive oil
Filling
- 1 cup ricotta cheese, fresh
- 1/4 tsp pepper, black
Instructions
- 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.
Comments
I made my own flour with my Vitamix and made these crepes. Having used this type of flour before, it’s best to mix everything and let the batter rest overnight in the fridge before cooking. Works great. The crepes are delicious with almond butter (mine homemade). This morning I had one with some grilled egglant and a slice of grilled halloumi cheese. Very tasty.
Would the recipe work without the salt? The per serving amount of sodium is higher than I am allowed.
Hi Bev, yes you can omit the salt in this recipe. Enjoy!
Thanks so much!