Vegan chickpea crêpes

Vegan chickpea crêpes

Total: 40 min. | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 451 kcal
, Fat: 28 g
, Carbohydrate: 30 g
, Protein: 12 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Crêpe batter

180 g chickpea flour
1 tbsp olive oil
3 dl water
½ tsp salt

Filling

180 g vegan crème fraîche substitute
1 organic lemon, use grated zest
2 tsp dried oregano
½ tsp salt
1 cucumber x

Crêpes

olive oil for baking

To serve

1 tbsp white balsamic vinegar
1 tbsp olive oil
¾ tsp Tabasco sauce
¼ tsp salt
300 g carrots, strips cut off using a peeler
50 g pecan nuts, roasted, coarsely chopped
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How it's done

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Crêpe batter

Add the flour and all the other ingredients up to and including the salt to a measuring cup, purée for approx. 1 minute to form a smooth batter. Leave to stand for approx. 10 mins.

Filling

Place the substitute crème fraîche with all the other ingredients up to and including the salt in a bowl, stir. Add the cucumber, mix in.

Crêpes

Heat a dash of oil in a non-stick frying pan. Add approx. 1/4 of the batter to the pan, cook until the underside is done and comes away from the pan on its own. Turn the crêpe over and finish cooking, transfer to a cooling rack. Cook three more crêpes with the remaining batter.

To serve

Top the crêpes with the filling. Place the balsamic, oil, tabasco, salt and carrots into a bowl, mix, distribute on one half each crêpe, top with nuts, fold over.

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