Today I spent the afternoon at an Indian girlfriends home…we spent a couple of hours chatting, drinking homemade freshly brewed Masala tea with honey, slurping lentil soup with fragrant rice and dollops of fresh homemade coriander chutney. I seriously love the tastes of India – the spices, tea’s, pulses and lentils – I must have been Indian in a past life.
I think we spent most of our time talking about food and India. I had plenty of questions to ask due to my impending trip to New Delhi in September. Two weeks filled with yoga, meditation, Ayurvedic healing and well-being. I can hardly wait!
During our discussions we got talking about chickpea crepes…the next thing I know, I am armed with chickpea flour and on my way home to whip some up for dinner.
Ruchi’s recipe for crepes is loosely based below. I have added a Kristy twist with my lentil filling and green tahini sauce!
This will make four decent sized crepes.
YOU WILL NEED:
serves 4
chickpea crepes
2 cups chickpea flour
2 cups filtered water
1/4 finely diced red onion
pinch thyme seeds
pinch himalayan sea salt
pinch white pepper
1 finely diced green chilli (seeds removed)
few sprigs coriander leaves
lentil filling
organic extra virgin olive oil
1/2 sliced red onion
2 finely diced garlic cloves
1 diced tomato
pinch cumin seeds
1/2 tsp turmeric
pinch himalayan sea salt
large handful spinach leaves
400g cooked lentils
green tahini sauce
2 tbs tahini
2 tsp organic apple cider vinegar
2 tsp lemon juice
3-4 tbs water
1 diced spring onion
few sprigs coriander leaves
METHOD:
Combine all of the crepe ingredients in a glass bowl, minus the water.
Slowly trickle the water in and continuously stir to prevent any lumps. Set aside to rest for 20 mins.
Heat a little olive oil in a frypan over a medium heat.
Add the onion and garlic and fry until translucent. Add the cumin seeds, turmeric, sea salt and tomato – and continue to cook until soft & thickened.
Stir through the lentils and wilt spinach. Turn off heat and set aside.
Blitz the green sauce ingredients in a blender until smooth. Add a little more water if the sauce is too thick.
Heat a little olive oil in a fresh frypan over a med-high heat. Once hot, ladle a spoonful of crepe mixture in and swirl to thinly coat the base of the frypan evenly.
Cook 3-4 mins each side until golden. Keep warm in a mild oven until all cooked.
Assemble crepes with a generous dollop of lentil filling, fold and drizzle with green tahini sauce.
Sprinkle with diced spring onions and coriander leaves.
Healthy, filling, nutritious & fun!
Thank you to the beautiful Ruchi for food inspo today!! xx
2 responses to “Chickpea Crepes with Lentil Filling & Green Tahini Sauce (Vegan & GF)”
You are always welcome…I love the way you experiment with different types of foods and they always turn out great…Happy cooking xoxo
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🙂 Biggest thank you! Hugs xx
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