January 17, 2018
Salads, Main Dish Salad, Vegetables,
Celery, Potatoes, Budget-Friendly, Quick Meals, Brunch, Summer, Weeknight Meals, Stove Top, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Zucchini more
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"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."
CHICKPEA CREPES - whisk flours and soda in a large bowl and whisk in the water until smooth.
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.
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.
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.
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.
Combine a capsicum, apple, celery and juice in a bowl.
Spread potato mixture down the centre of each crepe and top with apple salad and mango chutney.
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