Vegan Cheese and Tomato Crêpes.
Chickpea flour is the secret to making these delicious, savoury vegan cheese and tomato crêpes.
Servings: 2 people
Calories: 471.28kcal
Equipment
- 1 Crêpe pan or large flat bottomed frying pan
Ingredients
- 100 grams chickpea flour also known as gram flour
- 4 tablespoon nutritional yeast
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- salt and pepper to taste
- 300 ml water
- 100 grams vegan cheese grated
- 4 heirloom tomatoes thinly sliced
Instructions
- Whisk together the chickpea flour, nutritional yeast, onion powder, garlic powder and salt and pepper so that they are well combined.
- Slowly add the water to the flour mix, whisking well so that you have a smooth batter.
- Oil a crêpe (or frying) pan and put on a medium heat.
- Once the pan is hot, pour the batter into the pan and make sure it's evenly spread.
- Cook for 3-5 minutes until the top of the crêpe is no longer wet and the underside has begun to brown and the edges crisp.
- Using a spatula, carefully loosen the crêpe and flip it over.
- Cook for another 3-5 minutes until it is lightly browned and there is no wet batter left.
- Serve onto hot plates and while still warm sprinkle over the cheese over the whole pancake.
- Arrange the tomato slices over one side of the pancake and then fold the other side over.
- Serve hot.
Nutrition
Calories: 471.28kcal | Carbohydrates: 60.98g | Protein: 23.32g | Fat: 15.21g | Saturated Fat: 3.97g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 0.83g | Sodium: 555.06mg | Potassium: 1361.51mg | Fiber: 14.43g | Sugar: 12.11g | Vitamin A: 2069.68IU | Vitamin C: 34.21mg | Calcium: 97.35mg | Iron: 4.9mg