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

Iā€™ve never been good at introductions because when theyā€™re needed, I seem to forget every single interesting thing about myself. But I guess weā€™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. Iā€™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 Iā€™m not in the kitchen or working in my room, youā€™ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.