Description
A delicious crepe made with garbanzo bean flour. No dairy or sugar!
Ingredients
- FOR THE CREPES:
- ¾ cups Garbanzo Bean Flour
- 1 cup Water
- 2 Tablespoons Extra Virgin Olive Oil Plus Extra For Your Skillet
- ½ teaspoons Sea Salt
- FOR THE FILLING:
- 3 Tablespoons Veggie Broth
- ½ cups Green Beans, Frozen
- 3 whole Shallots, Minced
- 1 whole Red Pepper, Stem And Seeds Removed, Chopped
- 1 dash Sea Salt And Pepper
- 8 ounces, weight Kale, Chopped
- ¼ cups White Wine
- ¼ cups Pine Nuts
- FOR THE CREPES:
- ¾ cups Garbanzo Bean Flour
- 1 cup Water
- 2 Tablespoons Extra Virgin Olive Oil Plus Extra For Your Skillet
- ½ teaspoons Sea Salt
- FOR THE FILLING:
- 3 Tablespoons Veggie Broth
- ½ cups Green Beans, Frozen
- 3 whole Shallots, Minced
- 1 whole Red Pepper, Stem And Seeds Removed, Chopped
- 1 dash Sea Salt And Pepper
- 8 ounces, weight Kale, Chopped
- ¼ cups White Wine
- ¼ cups Pine Nuts
Preparation
For the crepes:
1. In a medium bowl, whisk together the flour, water, olive oil and salt.
2. In a 10-inch non-stick skillet, heat 1 teaspoon of olive oil over medium-high heat. Pour 1/3 cup of the batter into the pan. Cook until the underside edges begin to turn golden, about 3 minutes. Flip the crepe and continue to cook on the other side until golden. Remove the cooked crepe to a plate. Repeat with remaining batter. Makes 4-5 medium size crepes.
For the filling:
1. In a non-stick skillet, heat the broth over medium-high heat.
2. Add green beans, shallots, red pepper, salt and pepper. Cook for 5 minutes, stirring frequently, until the vegetables begin to soften.
3. Add the kale, wine and pine nuts. Stir until the kale wilts, about 5 minutes.
4. To assemble, spoon the filling into the center of each crepe and roll it up. That’s it! Enjoy!
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