~CREPES ~ THESE ARE FILLED AND THERE ARE MANY OPTIONS

~CREPES ~
THESE ARE FILLED AND THERE ARE MANY OPTIONS

 

These are simply scrumptious!  

You can use this batter and make many variations to the filling. 

When I personally eat them I like to use Kale, Tomatos and Potato, homemade Vegan Cheese  or Eggplant, Tomatos and Basil.  These were created for the family so they are not Vegan, like I ate.  But the batter is great with so many variations so have fun creating with it.

BATTER:





1/4 or so of Organic Pablano Pepper diced small
2 Organic Schallots diced small
1/4-1/2 Cup Organic Cilantro finely chopped
1/4 tsp Thyme
2 Pinches of Tumeric
1/2 tsp Baking Powder
1 3/4 Cups + 2 Tbl Organic Garbanzo Bean Flour
1/2 tsp salt
1 Tbl + 1 tsp Olive Oil
Enough Water to create a runny batter that still has consistancy.  Remeber you will be swirling this batter around in a fry pan or Crepe Pan.

Combine all ingredients in bowl.  Get consistancy correct and set aside while you create your filling.


FILLING:



For this batch........................

1 Tbl Olive Oil 
2 Cloves Garlic, pressed
2 Linguisa Sausages, out of casing and broken into pieces.  Certified Organic and Gluten Free (You can find these at your local Health Food Store or Farmers Market).
1/2 Organic Red Pepper Chopped
1 Ear Organic Corn Non-GMO take kernels from cob
1 tsp Chili Powder
1 Cup chopped Kale

Add Olive Oil to Fry Pan, get nice and hot.  Add garlic and stir until fragrant.  Add broken Linguisa and cook until almost cooked through.  Add Red Pepper and Corn, Chili Powder and cook until hot.  Turn off heat, add in Kale and stir.  Kale should wilt.



TO MAKE THE CREPES:

Check your batter if it has thickened add a very tiny bit of water to loosten back up.

Heat another fry pan or Crepe pan and add a little oil.  I use coconut oil from a spray in my pan.  Once oil is hot add about 1/2 cup of batter to the pan and swirl pan around immediately to spread out the batter into a thin layer.  Cook until there are holes showing in the crepe.



Once you see the holes add about 1/4 cup of your cooked filling to one side of the Crepe and fold the side that does not have your filling up and over the filling side to cover and create a half circle.  Cook for 1-2 minutes and then flip and cook the other side.  This will help insure that the inside of the Crepe is cooked through.  Make sure not to burn.



Remember you can add anything you would like to the center of these Crepes.  I have done ham, hash browns and Vegan Cheese.  Spinach and Mushroom.  Chicken with Basil, Red Peppers and Yellow Squash.  As well as the Vegan styles I mentioned above.  Kale, Tomatos and Potato with homemade Vegan Cheese or Eggplant, Tomatos and Basil.  Tomato sauce with Green Peppers, shredded Carrots, Vegan Motzarella and Basil.  You can use whatever your heart desires!


SAUCE:  If you like Sauce.

1/2 Cup Vegan Gluten Free Sour Cream
1 Clove Garlic Pressed
1 tsp Chili Powder
2-4 Tbl Cilantro.  To your taste.
Pinch Salt
You can ad a hint of lime.  Just enough to barely taste it.

These are also great with Peach or Mango Chutney!

ENJOY!