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Chickpea-Rosemary Crepes with Pepper Relish

Photo: Ryan Dausch; Styling: Lindsey Lower
Hands-on time 55 mins
Total time 55 mins
Yield Serves 4 (serving size: 3 crepes and 3 tablespoons relish)
Chickpea flour has more protein than wheat flour, a bonus for vegetarians. Make the crepes in advance for speedier prep, and garnish with additional rosemary, if desired.

Ingredients

  • Crepes:
  • 3.13 ounces chickpea (garbanzo bean) flour (about 3/4 cup)
  • 3 tablespoons all-purpose flour
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon baking soda
  • 3/4 cup water
  • 2 tablespoons olive oil
  • 2 large eggs, lightly beaten
  • Filling:
  • 1 cup canned chickpeas (garbanzo beans), rinsed and drained
  • 1 tablespoon 2% reduced-fat milk
  • 2 teaspoons olive oil
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • Dash of salt
  • 2 ounces goat cheese
  • 1/2 garlic clove
  • Relish:
  • 1/4 cup diced yellow bell pepper
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced orange bell pepper
  • 2 tablespoons finely diced onion
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 319
  • fat 17.8 g
  • satfat 4.5 g
  • monofat 9.5 g
  • polyfat 2.6 g
  • protein 13 g
  • carbohydrate 26 g
  • fiber 3 g
  • cholesterol 100 mg
  • iron 2 mg
  • sodium 492 mg
  • calcium 71 mg

How to Make It

  1. To prepare crepes, weigh or lightly spoon chickpea flour into dry measuring cups; level with a knife. Combine flours, rosemary, rind, 1/4 teaspoon salt, and baking soda in a large bowl, stirring with a whisk. Add 3/4 cup water, 2 tablespoons oil, and eggs; stir with a whisk. Let stand 30 minutes.

  2. To prepare filling, combine chickpeas and next 7 ingredients (through garlic) in a food processor; process until smooth.

  3. To prepare relish, place yellow pepper and remaining ingredients in a medium bowl; toss gently to combine.

  4. Heat an 8-inch crepe pan or nonstick skillet over medium-high heat. Pour about 2 tablespoons batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook 30 seconds. Carefully lift edge of crepe with a spatula to test for doneness. Turn crepe over when it can be shaken loose from pan and the underside is lightly browned; cook 10 seconds. Place crepe on a clean towel; keep warm. Repeat procedure until all of the batter is used. Stack crepes between single layers of paper towels to prevent sticking.

  5. Spread 1 heaping tablespoon filling down the center of each crepe; roll up. Top with relish.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov