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Gluten Free Vegan Savoury chickpea crepe

For the chickpea crepe:
½ cup chickpea flour (also known as gram flour), sifted
1 tsp ground flaxseed
½ cup water
1 tbsp finely chopped coriander or parsley
Salt & pepper to taste
1 tsp olive oil for frying

For the crepe filling:
1tbsp olive oil
½ cup mushrooms, sliced
5-6 asparagus spears, trimmed
Salt & pepper to taste
A large handful of spinach leaves
½ avocado
1 tbsp fresh lemon juice
1 tbsp freshly chopped coriander or parsley
In a mixing bowl, combine all crepe ingredients (apart from olive oil) and whisk well until it forms a smooth batter. Set aside.
In the meantime, heat 1 tbsp olive oil over high heat. When the pan is very hot, add the mushrooms. Fry on high heat for 2-3 minutes. Add the asparagus, season with salt & pepper and fry for a further 3-4 minutes until the asparagus is tender yet still crunchy. Mix in the spinach leaves and cook for 2-3 minutes until the spinach is wilted. Set aside.
In a small bowl, mash an avocado with a fork. Mix in lemon juice, chopped coriander or parsley, salt & pepper and mix well. Set aside.
In a frying pan, heat 1 tsp olive oil over medium heat. When the pan is hot, pour the crepe batter into the pan and swirl around the pan like you would with a pancake. Cook for 2mins on each side or until cooked through.
Transfer the crepe on a serving plate. Spread with a layer of mashed avocado and fill with the mushroom and asparagus mixture. Garnish with more fresh coriander or parsley & serve immediately.

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