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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.

Deborah Madison
Recipe by Cooking Light October 2014

Gallery

Credit: Ryan Dausch; Styling: Lindsey Lower

Recipe Summary

hands-on:
55 mins
total:
55 mins
Yield:
Serves 4 (serving size: 3 crepes and 3 tablespoons relish)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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.

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

Chef'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

Nutrition Facts

319 calories; fat 17.8g; saturated fat 4.5g; mono fat 9.5g; poly fat 2.6g; protein 13g; carbohydrates 26g; fiber 3g; cholesterol 100mg; iron 2mg; sodium 492mg; calcium 71mg.
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