Spinach & Hemp Protein Crepes with a Pumpkin & Chickpeas Filling
by Jose Stichbury
These savoury green crepes make a great base and can be filled with anything you like! Below is a recipe for a vegetarian pumpkin & chickpeas filling, but other delicious ideas are shredded chicken, feta & sun-dried tomatoes; falafel, hummus, basil leaves & olives; avocado, cherry tomatoes & parmesan.
- 60g Chantal Organics Buckwheat Flour
- 60g white rice flour
- 2 tsp Chantal Organics Hemp Protein Powder
- 2 tsp nutritional yeast flakes
- 1/2 tsp Chantal Organics Sea Salt
- 2 handfuls baby spinach leaves, washed
- 200g milk of choice
- 4 eggs
- Chantal Organics Coconut Oil for cooking
- 400g can Chantal Organics Chickpeas
- 1 small pumpkin or squash
- 1 cup coconut yoghurt
- 1 lemon, juiced
- 1 handful parsley
- 1 handful Chantal Organics Pumpkin Seeds
- 2 Tbsp dukkah (optional)
- 1 tsp chilli powder (optional)
- salt and pepper to season
- Place all the crepe ingredients in a blender or food processor and blend on high until smooth.
- Leave the mixture to rest for 10 minutes to allow the flours to absorb the liquid, and in the meantime prepare the filling ingredients.
- Preheat the oven to 200ºC, cut the pumpkin into quarters, remove the seeds & stringy bits, and place on a baking tray. Lightly brush with oil, season with salt & pepper and place in the centre of the oven to bake for approximately 30 minutes. The pumpkin is done when you can easily put a fork through it.
- Meanwhile, drain and rinse the chickpeas and wash the parsley.
- To cook the crepes heat a good nonstick pan over medium high heat with a small teaspoon of coconut oil. If you have a good pan, you’ll hardly need any oil for these crepes.
- When hot, pour about 2-3 Tbsp of crepe mixture into the centre of the pan and tilt the pan to spread it evenly out to the edges.
- Allow the crepe to cook a few minutes until you can see bubbles all over, then use a spatula to release the sides and flip it over to cook the other side.
- Pile up the cooked crepes on a warm plate and continue to cook off the remainder of the mixture.
- To assemble: place a crepe on a serving plate and spoon chunks of pumpkin over one half. Top with a small handful of chickpeas and pumpkin seeds, a few dollops of yoghurt, a drizzle of lemon juice, salt & pepper, dukkah & chilli if using, and a few sprigs of parsley.
- Fold the other half of the crepe over the top and serve warm.
- Store any leftover unfilled crepes in a sealed container in the fridge for up to 5 days, or in the freezer for up to 1 month. If you freeze the crepes, be sure to place a piece of baking paper between each crepe so you can easily separate them as needed.