Fabulous and super healthy crepes with raw veggies and hemp seeds

Gluten free and vegan   
http://kimberlysnyder.com/blog/http://indianhealthyrecipes.com/
Fabulous and super healthy crepes with raw veggies and hemp seeds

Chickpea flour (also called “gram”) is a great gluten-free alternative to a regular flour and is very popular in India, Nepal, Italy and French Riviera. It has a higher proportion of fiber and protein than other flours and offers a good array of minerals such as calcium and magnesium, folate — essential for a healthy pregnancy— vitamin B6 and potassium. 

This recipe will yield about 8-10 crepes (5 inch in diameter).

For the batter:                                                  

• 1 cup chickpea flour                                           
• 1 cup filtered water                                             
• pinch of salt                                                         
• 1 teaspoonful turmeric                                         
• 1/2 cup of chopped cilantro or dill (optional)      

For the toppings:                                                                         

• 1 tsp clarified butter or oil olive                                                                       
• 1 cup organic spinach                                                                             
• 10 radishes
• 3 plum tomatoes
• 1 avocado cut up in ½ inch chunks
• 1 small red onion, chopped  
• ¼ cup hemp seeds 
• lemon juice, pepper
• cayenne pepper (optional)

Stir chickpea flour, water and salt in a large bowl using a whisk. Set aside and let the batter sit for about 1-2 hours at room temperature.

Stir the mixture again with the whisk making sure that it’s smooth and lump free adding about 1/3 cup more water in the process. Add turmeric and chopped cilantro or dill. Mix well. The consistency of the batter should resemble cream. Preheat a skillet over a medium-high. The pan has to be really hot, otherwise the crepes may stick to the pan and break. To grease the skillet rub a little bit of the clarified butter or olive oil on the skillet with a paper towel.

Pour about ¼ cup of the batter into the pan (I use a small ladle for each crepe). Tip and rotate pan to spread batter thinly. Brown on both sides and place for a large plate. For extra crispness you can place them again on a hot pan for about 30 seconds on each side.

Tip: for larger skillets use more batter (about 1/3 cup per crepe). Don’t stack the crepes on top of each other when they are cooling so they don’t become soggy.

Place each crepe on a separate plate. Arrange about 5-6 spinach leaves on top of each crepe. Place 2 pieces of avocado, 2 tomato slices, 2-3 slices of radishes, about ½ tsp red onion on the spinach leaves. Sprinkle with hemp seed, chopped cilantro, lemon juice, salt and pepper. If you like spicy use cayenne pepper.

The crepes can be stored wrapped in an aluminum foil and reheated on the next day.

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