Brunch 2

Here is probably my favorite recipe from Saturday's Brunch class, Chickpea Crepes with Mango Sauce. It was both sweet and savory and definitely hit the spot. Don't be discouraged by the ingredient list - it is totally worth it.

Chickpea Crepes: Yields 11-12 6-inch Crepes
1 cup chickpea flour
1 cup unbleached all-purpose flour
1 tsp salt
1/4 tsp black pepper
1 and 1/2- 1 and 3/4 cup warm water
1 Tbsp chopped chives
1 Tbsp chopped cilantro
2 Tbsp olive oil, plus more to grease the pan

1. In a large bowl, sift together flours, salt and pepper.
2. Add water, herbs and oil to flour, whisking to combine. The batter should be the consistency of light cream.
3. Let batter rest at room temperature for at least 30 minutes.
4. Lightly oil crepe pan or small non-stick saute pan. Pour 1/4 cup of batter into the pan, tipping so the batter thins into a 6-inch circle. Cook for 30 seconds, or until the edges start to curl and the bottom is golden. Flip and cook on the other side.
These keep well in the refrigerator or freezer. Just store them between layers of parchment paper.

Chickpea Crepe Filling: Yields 4 and 1/2 Cups
1/2 cup chickpeas, soaked overnight
1 cup water
1/4 tsp ground cumin
1/4 tsp salt
2 bay leaves
Filling:
2 Tbsp coconut oil
1 medium onion, small dice
1 Tbsp curry powder
2 medium carrots, cut into 1/4-inch wide quarter moons
1 medium potato, peeled and small dice
2 cloves garlic, minced
1/2 tsp salt
1/2 cup vegetable stock
1 and 3/4 cups coconut milk (14 oz can)
2 bunches spinach, stems removed, washed and chopped (1 and 1/2 lbs)

1. In a pressure cooker, combine chickpeas, water, cumin, 1/4 tsp salt, and bay leaves.
2. Bring pot to full pressure on high heat. Lower heat and cook for 8 minutes. Drain and set aside.
3. Meanwhile, in a large skillet, heat coconut oil on medium heat. Add onions. Lower heat and cook until translucent. Add curry powder, and cook 2-3 minutes more.
4. Add carrots and potatoes, stirring to prevent sticking. Cook 5-6 minutes. Add garlic and remaining salt and cook for 2-3 minutes more.
5. Add stock, coconut milk and chickpeas. Simmer for 3-4 minutes more. Add spinach and cook until tender, 2-3 minutes. Readjust seasonings, if necessary. Also, if mixture is too thick, add additional stock.

Mango Sauce: Yields 1 and 1/4 cups
1 ripe mango, peeled and coarsely chopped
2 ripe plum tomatoes, chopped
1 small shallot
2 Tbsp coconut oil
2-3 tsp lime juice
1 and 1/2 tsp salt
1/2 jalapeno, minced
1/4 cup cilantro leaves, to garnish

In a blender, combine mango, tomatoes, shallot, coconut oil, lime juice, and salt. Blend until creamy. Readjust seasonings, if necessary. Stir in jalapeno. Spoon sauce over prepared crepes and garnish with cilantro leaves.


These are da bomb! I highly recommend you give them a try. Making ramp, goat cheese and pea tarts tonight for dinner. Hopefully they turn out!