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Chickpea Flour Crepes with Ricotta and Grilled Vegetables

Chickpea Flour Crepes with Ricotta and Grilled Vegetables

Breakfasts

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Occasion

4th of July

Nutrition

300 calories or less

Cook Time

10 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Vegetables

1 large zucchini
1 onion red
1 bell pepper red
2 tbsps olive oil
1 tsp paprika smoked
1/4 tsp salt sea

Crepes

60 g chickpea flour
1/4 tsp salt sea
2 large eggs
1 tbsp honey
3/4 cup milk whole
1 tbsp olive oil

Filling

1 cup ricotta cheese fresh
1/4 tsp pepper black

Instructions

Preheat grill or grill pan on stove top. Cut zucchini, onion, and pepper into ¼” thick slices. Toss with olive oil, smoked paprika, and sea salt. Grill vegetables until lightly charring, 4-5 minutes, turning at least once. Remove from heat, dice, and toss together.
To make crepes, whisk together chickpea flour, salt, eggs honey, milk, and olive until smooth. Heat 8″ non-stick skillet and brush with oil. Place a scant ¼ cup of batter in the heated pan. Tilt the pan so that the batter covers the entire pan and cook for about 30-45 seconds. Flip and cook for another 15-30 seconds. Layer done crepes, slightly overlapping, on a plate.
In a small bowl, stir together ricotta and black pepper. Assemble crepes by smearing roughly 2 tablespoon ricotta, folding in half, and topping with a scoop of grilled vegetables.
Notes: If crepe is sticking to the pan, trying brushing with a bit more olive oil and make sure the pan is heated when adding the batter.