Chickpea Crepes & Omelettes

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Chickpea crepes are a staple in my house. Inspired by my friends at Candle 79, I have created my own version that my son absolutely loves. We eat them plain or with jam for breakfast, lunch, dinner and snacks. But whenever I can find Kite Hill Ricotta Cheese at Whole Foods, which is sadly not often, I turn the crepe into an omelette and rejoice at the beauty on my plate. Kite Hill calls it ricotta, but I say it’s cottage cheese – which is probably one of my top 10 foods so I am a happy girl while my bounty lasts!

Notes: The chickpea batter can be made ahead of time. Depending on the day, I either use a 10″ cast iron skillet or a 10″ nonstick skillet. Also, you can really use any plant milk you like but the thickness may or may not be effected. Be creative and figure out what works with what you have around!

Crepe/Omelette Batter
1/2 cup chickpea flour
2 tablespoons arrowroot powder
1 cup homemade creamy cashew milk (see recipe below) *

Whisk together the chickpea flour and arrowroot powder in a bowl. Slowly pour the cashew milk in and continuously whisk until a smooth batter forms.

For a plain crepe: Heat up a nonstick skillet and brush with high heat oil or vegan butter. Pour about 1/3 cup of batter onto the surface of the skillet. Lift it up and swirl it around so it spreads out to the edges of the skillet. Cook the first side until you see the chickpea batter becoming dry-ish. Flip it over and cook the second side.

For an omelette: Heat up a nonstick skillet and brush with high heat oil or vegan butter. Pour about 1/3 cup of batter onto the surface of the skillet. Lift it up and swirl it around so it spreads out to the edges of the skillet. Cook the first side until you see the chickpea batter becoming dry-ish. Flip it over. Drop some Kite Hill cheese down on half of the crepe and after a few seconds fold the top over heating the cheese through.

Either way, serve immediately and enjoy!

Creamy Cashew Milk
1 cup raw cashews
2 1/2 cups filtered water

Place the cashews in the Vitamix and let it rip for at least a minute until super creamy. Pour into a glass jar and store until ready to use.

Note: If you don’t have a Vitamix, please get one! What are you waiting for?? If you really aren’t going to get one, soak the cashews for 4 hours or soak them in boiling water for a few minutes.

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