Spring Chickpea Crepe

Spring Chickpea Crepe Recipe

By Stephanie Dreyer

Ingredients

1/2 cup chickpea flour

1/2 cup almond milk

2 artichoke hearts in water , drained and finely chopped

1/4 cup zucchini , finely chopped

1/4 cup shredded carrots

1 garlic clove , minced

1 teaspon thyme , dried

1 teaspoon rosemary , dried

Salt and pepper , to taste

1 tablespoon olive oil

Sliced avocado and fresh herbs (for garnish)

Instructions

1Heat olive oil in a small pan. Add garlic and saute 1 minute.

2Stir in the vegetables and cook 5-7 minutes until softened. Add salt and pepper to taste. Set aside.

3Combine the chickpea flour and almond milk in a bowl and stir well.

4Pour the batter into the pan and cook 3 minutes.

5Spread the vegetable mixture onto one half of the batter.

6When you can lift the crepe easily from the pan (about 2-3 minutes), fold the side without the vegetables onto the other side.

7When you can lift the crepe easily from the pan (about 2-3 minutes), fold the side without the vegetables onto the other side.

8Garnish with fresh herbs and avocado, if desired.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.