Golden Chickpea And Spinach Crepes Recipe

About this recipe

Light and fluffy chickpea flour crepes filled with a savory spinach and coconut filling. Perfect for a nourishing start to your day.

Ingredients

• 1 Bunch Spinach Fresh 1 Bunch
• 130 g Essential Organic Italian Tomato Puree Double Concentrate 130G
• - Doves Farm Organic Chickpea Flour
• 400G Whole Chickpeas In Water
• 400 g Trs Turmeric Powder 400G
• NaN Aroy-D Coconut Milk
• - Mccormick Cumin Powder
• 1 L Olive Oil – Organic
• 750 G Top-Op Table Salt Drums
• - Natco Black Pepper Whole

Instructions

1. 1. In a mixing bowl, combine chickpea flour, turmeric powder, and salt, then gradually whisk in water to form a smooth batter.
2. 2. Heat a non-stick pan over medium heat, lightly grease with olive oil, and pour a ladleful of batter, swirling to form a thin crepe.
3. 3. Cook the crepe for 2-3 minutes on each side until golden and set, then transfer to a plate and repeat with remaining batter.
4. 4. In another pan, heat olive oil and sauté fresh spinach until wilted, stirring occasionally to prevent sticking.
5. 5. Add coconut milk, tomato puree, cumin powder, and black pepper to the spinach, cooking for 5 minutes until thickened and fragrant.
6. 6. Spoon the spinach filling onto each crepe, fold or roll them up tightly, and serve warm.