Keeping it short and sweet this week, since I have projects piling up up and there are always too few hours in the day! Oh, and also, I took two days off this week to go on a mini birthday adventure to Block Island with Michael. It was sooooo much fun and so needed, even if I will be playing catch up all weekend long.
Speaking of projects, I have one major one in the works ...... more on that later ...... but, it has to do with recipes (hint!) and this recipe was going to be saved for that. However, I have been so smitten with these simple chickpea crepes, I can't stop making them for both breakfast and lunch. I have posted a few photos of them on instagram, and the recipe has been requested so many times that I knew that I couldn't save them for later. I needed to share these with you asap.
These crepes are just perfect for breakfast with a poached egg and simple salad, or for lunch with some sauteed veggies and greens, but my favorite way is how I am sharing it today with smashed avocado and a lot of other love on top.
One of my favorite things about these crepes, is that you can make the batter ahead of time, and save it in the fridge so you can throw together a fancy-ish, healthy, filling meal in no time. That's what I do, and it's been particularly convenient on the busiest of days when I want a home cooked meal but only have about 5 minutes to make something.
chickpea crepes topped with smashed avocado + arugula
As mentioned, you can top these crepes however you like, both sweet and savory toppings would work well here. Also, you can make the batter ahead of time and save it in the fridge in an air-tight container for up to a week, and make individual crepes as you wish.
for the crepes:
1 cup of chickpea flour
1 cup + 2 tablespoons of filtered water
3 tablespoons of olive oil
1/2 teaspoon of kosher salt
ghee or olive oil (for cooking)
the juice of 1/2 of a lime
a couple of pinches of pepper (such as alleppo or red pepper flakes)
a pinch or two of salt
a handful of arugula
a drizzle of olive oil
a splash of vinegar
other additional toppings: microgreens, sesame seeds or gomasio, chives/herbs
Make the crepe batter:
- Place all of the ingredients for the crepe into a medium mixing bowl and whisk until combined. Allow the batter to sit, at room temp, for about 30 minutes while preparing your toppings. Alternatively, you can store this batter in an air-tight container in the fridge for up to a week.
Prep your toppings:
- Prepare the toppings you would like, or if using the avocado, smash the avocado along with the lime juice, salt, and pepper together in a small bowl. In a separate small bowl, drizzle olive oil and splash some vinegar over the arugula and toss to coat.
Cook the crepes, and assemble with the toppings:
- Heat a large cast iron over high heat. When the pan is hot, lower it to medium heat and add enough ghee or olive oil to coat the bottom of the pan. Add about 1/2 cup of the batter, using a ladle, and spread the batter (just slightly) using the back of the ladle. Cook for about 2 minutes on each side. You will know the crepe is ready to flip when you see a good amount of bubbles that have popped on the surface (similar to when you cook pancakes).
- Transfer to a plate and top with the toppings of your choice. If topping with the avocado, add a thin layer of the smashed avocado, top with a pinch of the arugula salad and finish with any of the additional toppings that you like. Enjoy immediately.