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Easy Garden Veggie Protein Crepes
[Vegan]

LF By: Larice Feuerstein

Author Bio

Larice Feuerstein is the creator behind the plant-based food blog, Feeding Your Beauty. She posts recipes... Read More

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Easy Garden Veggie Protein Crepes [Vegan]

Dairy Free

The star ingredient in these gluten-free, grain-free, vegan crepes? Chickpea flour! Also called besan, gram flour, or garbanzo bean flour, chickpea flour is one of the most protein and nutrient rich gluten free flours you can find. It is also very inexpensive, even for organic varieties. Fill these savory crepes... Read More

Ingredients You Need for Easy Garden Veggie Protein Crepes [Vegan]

Crepes:

1 1/3 cup chickpea flour (i.e. besan, garbanzo bean flour, gram flour)
1 cup plus scant 1/3 cup filtered water
2 green onions, finely sliced
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon fine sea salt
2 tablespoons fresh cilantro, chopped
Fresh grated pepper
A little oil for cooking

Garden Veggie Filling:

1 large zucchini, chopped into 1/2 inch pieces
1 medium onion, chopped
1 large garlic clove, minced
1 medium tomato, chopped
A handful of fresh cilantro leaves
1/4 cup veggie broth or water
Salt and pepper

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How to Prepare Easy Garden Veggie Protein Crepes [Vegan]

Preheat a round, non-stick skillet over medium-high heat.
Place flour, salt, and spices in a large bowl and whisk to combine. Add water, and whisk until no lumps remain. Stir in green onions and cilantro.
Add a 1/2 teaspoon of coconut oil or avocado oil to your skillet. Scoop out about a half cup (more or less depending on the size of your skillet) and swirl onto the pan, tilting the pan so the thin batter covers the bottom evenly.
As soon as the edges start to brown and the middle has bubbles and begins to look cooked, use a spatula to flip it over and cook briefly on the other side. Repeat with remaining batter.
Keep the crepes warm on a plate covered with a towel or other plate (or alternatively place in a warm oven until ready to eat).
Make your filling: heat the same skillet over medium-high heat and add a little vegetable broth along with the zucchini, onions, and garlic.
Cook for 5 minutes or until onions are translucent and zucchini is becoming tender. Add the tomato and cilantro and cook until tomato is warm.
Fill the crepes with the warm veggie mixture and enjoy! I also topped mine with microgreens and extra cilantro. Some cashew cream would also be a yummy topper (just blend soaked cashews with an even amount of water, and add a little salt or seasonings as desired).

Notes

This recipe is more similar to Pudla (Indian Chickpea Crepes) rather than traditional Socca (Southern France chickpea crepe) which uses oil in the batter and a lower liquid to flour ratio. The batter should be quite thin, which results in a thinner crepe with crispy edges.