Chickpea Crepes with Balsamic Glazed Portabellos

• Vegetarian
• Gluten free

• Produce

  • 1 handful Baby spinach + more
  • 1 Onion, medium
  • 3 Portabello mushroom caps
  • 1 handful Sprouts

• Condiments

  • 1 splash Balsamic vinegar
  • 1 Vegenaise mayo

• Baking & Spices

  • 1 Black pepper, freshly-cracked
  • 1/4 tsp Cayenne pepper
  • 1 1/2 cup Chickpea/ garbanzo flour
  • 2 tbsp Nutritional yeast
  • 1 Red pepper
  • 1 tsp Sea salt, fine
  • 1/2 tsp Turmeric, powder

• Oils & Vinegars

  • 1 Grape seed oil

• Liquids

  • 1 1/2 cup Water

Found on pureella.com

Description

Ingredients

• 1 1/2 cup chickpea/ garbanzo flour
• 1 1/2 cup water
• 1/2- 1 teaspoon turmeric powder
• 2 tablespoons nutritional yeast (optional)
• 1 teaspoon fine sea salt
• freshly cracked black pepper
• 1/4 teaspoon cayenne pepper
• grape seed oil for cooking
• 3 portabello mushroom caps
• 1 red pepper
• 1 medium onion
• splash of balsamic vinegar
• handful of baby spinach + more for garnish
• handful of sprouts (optional)
• Vegenaise mayo

Directions

• In a medium bowl, whisk the chickpea flour, water, turmeric, nutritional yeast, salt and pepper and set aside for 1 hour in the fridge. (or overnight) In the meantime, wash and dry the veggies and slice into thin long pieces. Heat a large skillet and drizzle bottom with oil. Fry the onion, peppers, portabellos until soft but not overcooked. Splash the balsamic vinegar onto the pan, stir and cover for a few seconds. Add spinach at the end, turn the heat off and cover to allow the heat on the pan to cook the spinach. Set aside covered. Heat a small cast iron skillet, drizzle grape seed oil and scoop or pour out a small ladleful of the batter. Turn the skillet around so that the batter fills the the bottom. Cook for 2-3 minutes on each side or until golden. To serve, spread vegan mayo on the bottom of each crepe, top with sauteed veggies and chopped spinach and sprouts. Serve hot.