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.
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