Chickpea Crêpes with Vegetables and Tomato Sauce

Makes 9 crêpes

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Ingredients

Tomato Sauce:

• 1 onion, finely chopped
• 2 garlic cloves, minced
• Tomato paste, to taste
• 1 bunch of basil
• Black pepper, to taste
• Himalayan salt, to taste
• Nutmeg, to taste
• 1 bay leaf

Crêpes:

• 150 g chickpea flour
• 400 ml water
• Black pepper, to taste
• 1 tsp turmeric
• ¼ tsp nutmeg
• Pinch of Himalayan salt

Vegetable Filling:

• 400 g fresh mushrooms, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 150 g spinach
• 250 ml coconut milk
• 1 tbsp arrowroot flour
• 1 tbsp olive oil
• 1 tbsp tamari
• 1 tsp paprika powder
• 1 tsp garlic powder
• Black pepper, to taste

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Instructions

Tomato Sauce:

1. Cook the base:
   • Heat a small pan with a little olive oil. Add the onion and garlic, cooking until softened.
2. Add the ingredients:
   • Stir in tomato paste, basil, pepper, salt, nutmeg, and the bay leaf.
   • Let simmer on low heat for 5 minutes.
3. Blend:
   • Remove the bay leaf and blend the sauce until smooth. Set aside.

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Crêpes:

1. Prepare the batter:
   • Mix all crêpe ingredients in a bowl until you have a smooth batter. Let rest for 5 minutes.
2. Cook the crêpes:
   • Heat a non-stick skillet with a little olive or coconut oil. Pour in a ladle of batter and swirl to spread thinly.
   • Cook until set, then flip and cook briefly on the other side.
   • Repeat until all the batter is used.

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Vegetable Filling:

1. Cook the mushrooms:
   • Heat olive oil in a skillet. Add the mushrooms and sauté for 2 minutes.
2. Add the vegetables:
   • Add the zucchini and bell pepper. Stir-fry for 5 minutes.
3. Create the sauce:
   • Stir in coconut milk, arrowroot flour, tamari, paprika powder, garlic powder, and black pepper. Mix well and let the sauce thicken.
4. Add spinach:
   • Stir in the spinach and cook for another 2 minutes until wilted.

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Assemble and Serve:

1. Fill the crêpes:
   • Spoon the vegetable filling into each crêpe and roll or fold them.
2. Serve:
   • Plate the crêpes with tomato sauce and garnish with chopped coriander.

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Tip:
For extra flavor, add a sprinkle of nutritional yeast to the vegetable filling or as a topping for the crêpes.