Chickpea Crepes With Mushrooms and Spinach

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Chickpea Crepes With Mushrooms and Spinach

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  • Show Name

So many Egg Alternatives

  • Show Name

So many Egg Alternatives

  • Show Date
March 4, 2023
  • Show Date
March 4, 2023
  • Cook

Angelita Hughes

  • Cook

Angelita Hughes

Description

This is a 2-step recipe, please read the entire recipe before beginning.

These crepes are thicker than the standard ones, but they are more filling, full of fiber, and protein. We love these and we change the fillings all the time. This however is my favorite version. I hope you enjoy them as well.

  • Ingredients

CREPES

 

  • 1 cup sifted chickpea flour

  • 1 - 1.5 cups water or vegetable broth

  • 1 teaspoon fine salt

 

FILLING

  • ✓ spinach and mushroom cream sauce
  • ✓ 2 cups chopped spinach
  • ✓ 1 cup thinly sliced mushrooms of your choice
  • ✓ ¼ cup minced shallots
  • ✓ 2 large minced garlic cloves ( use the garlic that was toasted in the butter from the scallops )
  • ✓ 1/2 cup vegetable stock
  • ✓ 1/2 cup unsweetened / plain oat milk
  • ✓ 1 tablespoon garlic powder
  • ✓ 1 tablespoon onion powder
  • ✓ 6 - 8 oz of plain hummus
  • Instructions

CREPES

  1. Whisk all ingredients together until it forms a batter. Start off with 1 cup liquid and add additional liquid to thin out the batter.
  2. In a non-stick frying pan pour 1/4 cup of the batter and coat the entire bottom of the pan.
  3. Allow to cook for 1 to 2 minutes ( depending on your pan and type of stove ) with a silicone spatula go around the perimeter of the pan and gently lift up the crepe until it is able to be flipped. Flip the crepe and allow it to cook for 1 minute.
  4. Place the crepe on a serving platter and cover the entire platter with plastic wrap. Cook all the batter.
  5. Now remove 1 crepe at a time and place on a serving plate and fill with 1/4 cup of filling (instructions below), roll up and place seam down on the serving plate.
  6. Place 2 crepes per plate and drizzle 1/4 cup of leftover hummus sauce over the center of the crepes. Sprinkle with chopped chives or scallions and red pepper flakes.

FILLING

 

  1. In a large saucepan add vegan butter and shallots saute until shallots are soft, add toasted garlic, garlic, and onion powder, and stir to incorporate. 

  2. Add the vegetable stock and bring to a simmer, add spinach and allow to wilt completely, add the sundried tomatoes and stir to incorporate with the spinach and spices. 

  3. Add the oat milk and hummus and stir until it coats all the ingredients. Turn heat down to the lowest setting and stir occasionally until it reaches gravy consistency.

  4. Spoon over your favorite pasta, rice, potatoes, or roasted vegetables.

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