Yields 8 crepes with filling

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Chickpea Flour Crepes with Ricotta and Grilled Vegetables

Ingredients:

Vegetables

1 large zucchini

1 red onion

1 red pepper

2 tablespoons olive oil

1 teaspoon smoked paprika

¼ teaspoon sea salt

 Crepes

60 g chickpea flour

¼ teaspoon sea salt

2 large eggs

1 tablespoon honey

¾ cup whole milk

1 tablespoon olive oil

 Filling

1 cup fresh ricotta

¼ teaspoon black pepper

 

Directions

 1. 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.

 2. 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.

3. 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.

Serving size: 2 crepes with filling

 Nutrition Facts: Calories 365| Total Fat 20 g | Saturated Fat 6 g | Cholesterol 117 mg | Sodium 387mg | Carbohydrates 30 g | Dietary Fiber 4.5 g | Protein 17 g

 

Recipe developed by Naturally Ella

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