Chickpea Flour Pancakes with Chard
and Fennel
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 35 min.
Ready in
Healthy, because
Even smarter
These elegant crepes are much lighter than traditional crepes thank to the use of chickpea flour, and are low in calories, at only 199 calories per serving.
Add a little gruyere or parmesean cheese to the filling to add more flavor, protein and calcium.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the crepes
- ½ cup Soy milk
- ½ cup water
- ¼ cup vegetable oil
- 1 Tbsp Agave syrup
- 1 cup Chickpea flour
- ¼ tsp salt
- For the filling
- ¼ cup olive oil
- 1 small onion (finely chopped)
- 1 small Fennel bulb (stalks removed, cored, finely chopped)
- 2 cloves garlic cloves (minced)
- 1 bunch Chard leaf (washed, drained and chopped)
- fresh Sage
- 2 Tbsps Red wine vinegar
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
Preparation
Kitchen utensils
1 Tablespoon, 1 Teaspoon, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Peeler, 1 Pot mit Deckel, 1 Wooden spoon, 1 Citrus juicer, 1 Nutmeg grater, 1 Immersion blender
Preparation steps
1.
For the crepes:
2.
In a large mixing bowl, blend soy milk, water, oil, agave, flour, and salt. Cover and chill the mixture for 2 hours.
3.
Heat a 6-8" skillet over medium heat and lightly grease it. Pour batter into the skillet, spreading in a circular motion until the bottom is thinly and completely covered. Add more water if the batter doesn't spread easily.
4.
Cook until golden, carefully flip and cook on opposite side. Remove from heat to a resting plate and cover with a clean cloth while repeating the process for the remaining batter.
5.
For the filling:
6.
Heat olive oil in a large skillet over medium heat. Add the onions and fennel and cook until soft translucent. Add the garlic, and cook a minute longer, just until fragrant.
7.
Add Swiss chard, in batches if necessary. Use tongs to incorporate the chard into the onions and fennel, and continue to cook until all of the chard is just wilted.
8.
Add sage leaves, vinegar and season with salt and pepper. Continue to cook for another minute or two, mixing all ingredients together. Remove from heat.
9.
Place one crepe on an individual serving plate, spread a portion of the sauteed Swiss chard on half of the crepe and fold over. Serve immediately.
