BREAKFAST

Vegetable-stuffed crepes

Servings: 4, Cook time: 30 min

INGREDIENTS

Crepes

  • ¾ cup garbanzo bean flour
  • 1 cup water
  • Tbsp olive oil, plus extra
  • ½ tsp salt

Filling

  • 3 Tbsp vegetable broth
  • ½ cup green beans, frozen
  • 3 shallots, minced
  • 1 red bell pepper, chopped
  • Salt and pepper to taste
  • 1 ½ cup turnip (greens), chopped
  • ¼ cup white wine
  • ¼ cup sunflower seeds

INSTRUCTIONS

Crepes

  1. Combine flour, water, salt, and oil in a bowl. Mix well.
  2. Heat a nonstick skillet over medium-high heat with 1 tsp of oil. Pour one-third of the batter into the pan. Cook until the bottom begins to golden and flip. Cook the second side until golden brown.
  3. Place a crepe on a plate. Repeat to make 4-5 crepes

 

Filling

  1. Heat broth over medium-high heat in a nonstick skillet.
  2. Cook green beans, shallots, red pepper, salt, and pepper for 5 minutes. Stir frequently.
  3. Add greens, wine, and crushed sunflower seeds. Cook until greens wilt.
  4. Scoop filling into the crepe and roll.