Crêpes were not something I ate often as a child. Once a year, we would go to France to visit my grandmother in Brittany, and there my mom would take me to a crêperie for lunch. As a main course, I would always order a buckwheat galette (that's a savory crêpes) filled with ham, cheese and a poached egg. For dessert, I would choose a sweet crêpes with lots of butter and sugar.
Last year, when traveling through France with my daughter, we visited that same crêperie and I ordered the exact same thing (some things never change). It left me wondering how in the world all this fit in that little belly of mine back then. Consuming all those crêpes that day just made me wanna lie down and rest.
I often make sweet crêpes as an afternoon snack for my daughter because I know she just loves them and will devour a couple in no time. But once in a while, I also like to change things up and cook savory crêpes as a main course – changing up the batter by using buckwheat flour. Savory crêpes are super versatile and the filling variations are endless. They're really easy to prepare and make for a wholesome and healthy dinner.
Lately, I've been reading through all the lovely recipes from Lindsey S. Love's cookbook 'chickpea flour does it all' (from the dolly and oatmeal blog) and once again I became inspired. I'd always made buckwheat crêpes in the past, but never really tried it with different flours. So, why not make it with chickpea flour for a change? Chickpea flour is gluten-free and pretty affordable. It contains a good amount of protein, calcium, Iron and dietary fiber – all kinds of good stuff for you.
In this dish, spring veggies like asparagus, peas, and watercress mingle with mushrooms, tomatoes and feta cheese to make for a delightful vegetarian-style treat. To kick it up a notch, I sometimes like to pop a sunny-side-up egg on top of the veggie mixture. It just doesn't get any better if you ask me! Enjoy!
Chickpea Flour Crêpes with Spring Veggies
for chickpea flour batter
2 large eggs
1 1/2 cup of almond milk
1/3 cup of water
2/3 cup of chickpea flour
2/3 cup white whole wheat flour
1/4 teaspoon salt
2 tablespoons coconut oil, melted, plus 1 or 2 teaspoons for coating the pan
Tip : Cover and refrigerate for at least 2 hours or up to 24 hours. So, you can totally make the batter ahead of time.
for the filling
3/4 cup sliced mushrooms
1 small shallot, thinly sliced
6 asparagus, cut off dry ends and cut into about 2-inch pieces
1/2 cup diced tomatoes
1/2 cup watercress, rinsed and dried
1/2 cup petite peas, frozen
of sheep's milk feta, crumbled
1 tablespoon olive oil
salt and pepper
make it :
In a blender, blend eggs, almond milk, water, flours, salt, and the 2 tablespoons coconut oil for about 15 seconds. Stir the batter down and repeat if necessary. Once you're ready to cook the crêpes, gently stir the batter if it has separated. If the batter seems to have thickened, simply add a little water to it and stir. The batter makes about 6 crêpes.
Heat a nonstick crêpe pan (preferably 9-10 inch) over medium-high heat and coat it lightly with the coconut oil. There shouldn't be an oil puddle. Usually my first try turns out to be a flop, so prepare yourself. Pour 1/4 cup of batter onto pan, tilting and rotating the pan to coat the surface. Cook until almost dry on top and lightly browned on the edges. With a rubber spatula loosen up the edges and flip the crêpe and cook for about 1 more minute or so. I like when it slightly becomes golden brown. Repeat with the remaining batter. You can refrigerate the crêpes or freeze the rest for up to 2 months.
In a nonstick pan heat the olive oil and add the asparagus, mushroom, diced tomatoes, shallots and peas. Cover and sauté for about 5-10 minutes (or until soft), occasionally stirring the veggies. Season with salt and pepper. Spoon one-half of the veggie mixture into the center of each crêpe, top with the watercress and feta. Fold over 3 sides to form a triangular shape. Serve at once.