Ingredients:
Vegetables
1 large zucchini
1 red onion
1 red pepper
2 tablespoons olive oil
1 teaspoon smoked paprika
¼ teaspoon sea salt
Crepes
60 g chickpea flour
¼ teaspoon sea salt
2 large eggs
1 tablespoon honey
¾ cup whole milk
1 tablespoon olive oil
Filling
1 cup fresh ricotta
¼ teaspoon black pepper
Directions
1. Preheat grill or grill pan on stove top. Cut zucchini, onion, and pepper into ¼” thick slices. Toss with olive oil, smoked paprika, and sea salt. Grill vegetables until lightly charring, 4-5 minutes, turning at least once. Remove from heat, dice, and toss together.
2. To make crepes, whisk together chickpea flour, salt, eggs honey, milk, and olive until smooth. Heat 8″ non-stick skillet and brush with oil. Place a scant ¼ cup of batter in the heated pan. Tilt the pan so that the batter covers the entire pan and cook for about 30-45 seconds. Flip and cook for another 15-30 seconds. Layer done crepes, slightly overlapping, on a plate.
3. In a small bowl, stir together ricotta and black pepper. Assemble crepes by smearing roughly 2 tablespoon ricotta, folding in half, and topping with a scoop of grilled vegetables.
Notes
If crepe is sticking to the pan, trying brushing with a bit more olive oil and make sure the pan is heated when adding the batter.
Serving size: 2 crepes with filling
Nutrition Facts: Calories 365| Total Fat 20 g | Saturated Fat 6 g | Cholesterol 117 mg | Sodium 387mg | Carbohydrates 30 g | Dietary Fiber 4.5 g | Protein 17 g
Recipe developed by Naturally Ella