Ingredients
Pancakes:
- 77 g (2/3 cup) chickpea flour
- 150 ml (2/3 cup) salt-free vegetable broth or water
- 1 egg
- 7.5 ml (1/2 tablespoon) olive oil
Garnish:
- 2.5 ml (1/2 tsp.) olive oil
- 85 g (1 small) red onion
- 180 g (2 cups) white mushrooms
- 120 g (4 cups) baby spinach, packed
- 30 ml (2 tablespoons) basil pesto
- 30 ml (2 tablespoons) feta cheese
Préparation
Pancakes:
- Place the chickpea flour in a bowl, ideally fitted with a pouring spout. Whisk in half the broth and whisk vigorously. Gradually add the rest of the broth, then the egg, and mix well. Season lightly with salt and pepper, if desired.
- Heat a little oil in a skillet over medium heat. Pour a quarter (approx. 75 ml; 1/3 cup) of the pancake mixture into the pan and, without waiting, swirl to distribute the mixture in a thin layer. Cook for about 2 minutes, or until the edges of the crepe begin to pull away and are lightly browned. Set aside on a plate. Repeat these steps 3 times with the remaining oil and pancake mix.
Garnish:
- Meanwhile, heat the oil in another pan. Add the onion and mushrooms and sauté for 5 to 7 minutes, until golden brown. Add spinach and cook for 2 minutes, or until spinach has wilted. Remove from heat.
- Divide the pesto, feta cheese and vegetable filling among half of each crepe. Fold over the unstuffed side, then fold in half. Serve two crêpes per plate, accompanied by a small mix of fresh vegetables.