I love cooking for friends and family. Inviting them home where we can eat calmly and talk for a while after lunch knowing that we don’t have to leave because someone is waiting for our table! One of my favorite recipes for those occasion is this Chickpeas Crepes recipe.
I always try to prepare something new, and this past weekend that I had some friends over for brunch, I did some Chickpeas Crepes recipe. As always, the recipe it’s straightforward, so you won’t have to spend hours in the kitchen, having time to get ready before they arrive. And it’s perfect when you are hosting because you don’t have to worry about plating as everyone will prepare their own dish.
Moreover, the flavor balance between the earthy nutty chickpeas and the sweet and slightly sour mango makes this dish the perfect brunch combination!
Hope you like it and let me know if you try it at home, I would love to hear all about it!
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For the Filing
- 1 can chickpeas
- 2 carrots medium, diced in samll pieces
- 1 potato medium, peeled and diced similar to the ones above
- 2 garlic cloves minced
- 1 onion medium, cut into small pieces
- 1 cup spinach slightly chopped
- 1/2 cup vegetable stock
- 1 can coconut milk full fat
- 1 tbsp curry
- 1 tsp Pink Himalayan Salt
For the Crepes
- 1 cup chickpea flour
- 1 cup whole grain all-purpose flour of your election
- 1 tsp Pink Himalayan Salt
- 1/2 tsp black pepper gorunded
- 1/2 cup water warm- Keep it handy as you may need some more
- 1 tbsp chives chopped
- 1 tbsp cilantro chopped
- 1 tbsp coconut oil or Extra Virgin Olive Oil. Keep also handy as you will need some more to grease the pan while doing the crepes.
For the Mango Sauce
- 1 mango ripe, peeled and chopped
- 2 plum tomatoes ripe, peeled, and chopped
- 1 shallot chopped
- 2 tbsp neutral oil
- 3 tsp fresh lime juice
- 1 tsp Pink Himlayan Salt
- 2 jalapeño pepper seeded and minced
- 2 tbsp cilatro chopped
- Make the crepes mixture. In a large bowl, blend together the flours, salt, and pepper. Then add the water, herbs, and oil. Whisk until smooth. You can do it by hand or in a blender if it’s easier. Leave it at room temperature for around an hour before doing the crepes.
- Over medium heat, heat a large skillet. When hot, add the coconut oil and the onion frequently stirring unit translucent. It should take about 5 minutes. Add the curry powder and cook for 1 more minute.
- Place the potatoes and the carrots in the skillet and continue to stir frequently to avoid getting stick. Continue for about another 5 minutes. Then add the garlic and salt and cook for 1 more minute.
- Add the stock, coconut milk, and chickpeas, increase the heat, and bring it to boil. When so, reduce and let it simmer until the potatoes are tender. It will take from 5 to 10 minutes.
- When done, turn off the heat and add the spinach. Combine thoroughly and let it sit.
- For the sauce, combine all the ingredients in the blender and blend until smooth. Taste and correct if you feel it needs more salt.
- Its time for the crepes! Heat a nonstick pan over medium heat. Put some oil when hot and put 1/4 cup of the batter tiling the pan so that it covers the bottom of the pan evenly. Move the pan over the heat slightly and when the crepe is golden brown and moving flip and cook the other side. It should take around 30 seconds per side. Store the crepes on a plate lightly covered with a kitchen towel while you do the rest of them.
- Let everyone make their own crepe and place some jalapeño and cilantro aside for topping.