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
You are always welcome…I love the way you experiment with different types of foods and they always turn out great…Happy cooking xoxo
LikeLike
🙂 Biggest thank you! Hugs xx
LikeLike