Chickpea Crepes With Apple Salad

4
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"From Recipes + June '17. Time for making crepes is Prep. 5 minutes and Cook is 10 minutes and serving is 4, times stated is for the salad."

Original recipe yields 4 servings
OK
  • FOR CHICKPEA CREPES

Nutritional

  • Serving Size: 1 (257.9 g)
  • Calories 268.8
  • Total Fat - 11.2 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 0 mg
  • Sodium - 130.4 mg
  • Total Carbohydrate - 39 g
  • Dietary Fiber - 5.1 g
  • Sugars - 6.5 g
  • Protein - 5.4 g
  • Calcium - 36.8 mg
  • Iron - 1.8 mg
  • Vitamin C - 20.2 mg
  • Thiamin - 0.2 mg

Step 1

CHICKPEA CREPES - whisk flours and soda in a large bowl and whisk in the water until smooth.

Step 2

Heat 1 teaspoon of the oil in a large non-stick frying pan over moderation heat and for each crepe pour a quarter of the batter into the pan, swirling to coat base and sides and cook for 2 minutes or until the centre is dry to touch and underside is crisp.

Step 3

Loosen edges with a palette knife, remove from pan and transfer crepe to a heatproof plate, cover to keep warm and repeat with the remaining batter and oil to make 4 crepes in total.

Step 4

APPLE SALAD - cook potato in a saucepan of boiling water for 6 minutes or until just tender and then drain well and place on paper towel to dry.

Step 5

Heat oil in a large frying pan over moderate heat and add potato and zucchini and cook and stir for 5 minutes or until browned and then add onion, curry paste and mustard seeds and cook and stir for 1 minute or until fragrant and seeds begin to pop.

Step 6

Combine a capsicum, apple, celery and juice in a bowl.

Step 7

Spread potato mixture down the centre of each crepe and top with apple salad and mango chutney.

Tips & Variations


No special items needed.

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