Chickpea & Carrot Crepes

This is an Anna Jones recipe, whose book 'A Modern Way To Eat' is a favourite of mine.   I swapped the caraway seeds for kalonji seeds and added turmeric to give more flavour.   I would also add more milk next time, as the mixture was far too thick and only made four pancakes instead of the eight in Anna's recipe.

250 g carrots
250 g chickpea flour
350 ml oat milk
1 tbsp kalonji seeds
1 tsp turmeric
Salt and pepper
2 tbsp rapeseed oil

Serves 8

Grate the carrot and put all the ingredients into a blender apart from the seeds and blitz until you get a smooth batter, then add the kalonji seeds and mix.





Heat the oil in a small frying pan until it is very hot and add enough batter to cover the bottom of the pan.



Do not be tempted to keep fiddling with the mixture (a big failing of mine leading to many a ruined vegan omelette) just leave to cook until golden brown and you can run a spatula round the edge and underneath the whole pancake.   If you are feeling brave you can toss the pancake, or like me use a large spatula to turn it over and cook the underside.


If not using right away, place the pancakes between parchment paper, until you wish to eat them, or freeze separated by the paper, to ensure they do not stick together in the freezer.


I served the pancake with garlic broccoli puree, smoked houmous, kalonji and sesame seeds and chilli sauce and was absolutely delicious.   The world is your oyster as regards toppings, so experiment and see which you like best.



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