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Chickpea crepes with avocado smash, chestnut mushrooms, sun-dried tomatoes, and walnuts (vegan)

This filling dish is perfect for lunch when you need some fuel to keep up with the day but at the same time a light food. The high protein content makes it great also as a post workout meal.

What you need:

(Makes 2-3 crepes depending on the size of your pan)

For the crepes:

  • 60g of chickpea flour

  • 150 ml of still water

  • Half a teaspoon of baking powder

  • Pinch of sea salt

  • Rapeseed oil, for cooking

For the toppings:

  • 6-7 chestnut mushrooms

  • 1 tablespoon of rapeseed oil

  • A pinch of sea salt

  • 5 sun-dried tomatoes

  • 2 walnuts per each crepe

For the smash:

  • 1 avocado, peeled and stoned

  • Half a lemon juice

  • A small bunch of fresh parsley, washed and finely chopped

  • Pinch of sea salt

Put the flour, baking soda, pinch of salt and water into a blender for a few seconds.

Heat 1 teaspoon of rapeseed oil in a small pan over a medium-high heat. Pour enough batter into your pan to cover the base in a thin layer and let the crepe cook for a couple of minutes. Turn your crepe over and allow the other side to cook. You know your crepe is ready when you see some bubbles appears on its surface. Do the same thing with the rest of your mixture until all your crepes are made, making sure you put a teaspoon of rapeseed oil over the pan before cooking.

In the meantime, cut your avocado and smash it with a fork, adding the fresh parsley, previously cut, a pinch of salt and the lemon juice. Cook the mushrooms separately, in another pan, with 1 tablespoon of rapeseed oil until golden and cooked through. Add a pinch of salt and let them cool.

Place the avocado smash on the crepes base, adding the mushrooms, sun-dried tomatoes, and walnuts on top of it. Roll up and enjoy

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