Savory Chickpea Crepes with French Lentils

 

INGREDIENTS

Savory Chickpea Crepes

• 1/2 cup or 68g of chickpea flour

• 1/2 tbs baking powder

• 1/8 tsp salt

• 1 tsp oil (any such as avocado, canola, olive)

• 1 cup of milk (I used unsweetened almond milk)

• Butter for frying

French Lentils  

• 1 cup of cooked lentils

• 1/2 yellow or sweet onion, diced

• 1 medium sized carrot, chopped

• 1 clove of garlic, minced

• 1 tbs of canola oil

• 1/4 tsp of thyme

• 1/4 tsp of salt

• 1 bay leaf

• 2/3 cup of vegetable broth

TOppings

• 1/2 cup chopped walnuts

• Vegan cheese of the goat cheese, herb, or cashew sauce variety

PREPARATION

Crepes

1. Whisk together dry ingredients.

2. Add oil and milk and whisk until the batter is free of clumps, frothy, and thick.

3. Allow to sit for at least 30 minutes.

4. Heat pan on medium heat. My stove top seems to run a little bit on the hot side, so depending on the strength of your burner, you might need medium-high heat. It is important that your pan is hot before you fry the crepes because if it is not hot enough the crepe will be thin and dense.

5. Melt butter evenly on the pan and pour 1/4 cup of batter into the center of the pan. With your other hand, rotate the pan around to spread it into a thin circular layer. It will cook quickly so this must be done as soon as you pour the batter.

French Lentils 

1. Prepare green or french lentils until tender but firm. I put 1 cup of dry lentils and 2 cups of water in a pressure cooker for 4 minutes.

2. Chop the carrot, mince garlic, and dice the onion,

3. Add oil to saucepan over medium heat.

4. Add chopped vegetables to the saucepan and saute until tender, about 5-10 minutes.

5. Add bay leaf, thyme, salt, and lentils. Stir.

6. Add broth or vegetable stock and cook over medium heat for about 20 minutes. Most of the liquid should be evaporated by the time you are done cooking.

Serve

To serve, fill the crepes with lentils and top with chopped walnuts and vegan cheese. I used a dollop of Miyoko's garlic and herb cheese and rolled it in the chopped walnuts. Ideally, I recommend a cashew sauce with minimal flavor to add creaminess to the dish as well as more visual appeal. This recipe from Pinch of Yum or this recipe from Wallflower Kitchen would do well. 

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Annalise