Savoury Chickpea Crepe Cake

By Ellie

8 Person

40 Minutes

0 Calories

The recipe of crepe is simple, do not need too much kitchen things, you can enjoy the delicious crepe recipes! crepe recipes are not only for breakfast but also for lunch and dinner. Of course, homemade crepe recipes are not only delicious but also healthy. If you think this recipe is great, please bookmark it and share it with your friends!

Ingredients

To decorate

capers
sprouts

For the avocado-artichoke spread

salt, pepper
½-1 tbsp. spirulina
1 tbsp. capers + 1 tbsp of the brine
1 clove of garlic
1 lime, juice
1 can of artichokes
1 avocado

For the zucchini-wild garlic spread

salt, pepper
½ lemon, juice
1 tbsp. tahini
1 small zucchini
2,5 cups of wild garlic

For the bean spread

salt, pepper
½ tbsp. dried basil
2 tbsp. nutritional yeast
2 tbsp. tahini
½ lemon, juice
1 can of white beans

For the crepes

0,5 tsp. baking powder salt
1,5 cups of water
1,5 cups of chickpea flour

Method

01

Assembly: Place a crepe on a plate and spread about ⅔ cup of the first spread on the crepe. Repeat this with the rest of the crepes and filling until all crepes and filling are used. You can alternate the spreads or make a nice ombre cake.
02

Zucchini-wild garlic spread: Add wild garlic, diced zucchini, tahini, lemon juice, salt, and pepper to a food processor and blend until creamy.
03

Avocado-artichoke spread: Add avocado, lime juice, garlic, caper brine, and spirulina to a food processor and blend until completely smooth. Season with salt and pepper, and add capers and drained artichokes. Pulse a few times just to combine. You can blend it longer if you prefer a smooth spread, but I like it chunky.
04

Bean spread: Add drained beans, lemon juice, tahini, nutritional yeast, basil, salt, and pepper to a food processor and blend until completely creamy. Add a few tablespoons of water if the mixture is too thick, but make sure the spread is not too thin.
05

Crepes: Mix together crepe ingredients in a bowl. Let sit for 10 minutes.
06

Crepes: Heat up a non-stick pan to high heat for a few minutes until hot, then reduce heat to medium. For each pancake add a ladle-full of batter into to pan and spread out. Cook for 2-3 minutes, then flip and cook for another minute. Repeat process with remaining batter.
07

Assembly: Top with sprouts and capers. Cut into wedges to serve. Enjoy!

Related Tags

Savoury Chickpea Crepe Cake

3.8

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Prep Time 20 Mins
Cook Time 20 Mins
Total Time 40 Mins

02 Ingredients

To decorate

capers

sprouts

For the avocado-artichoke spread

salt, pepper

½-1 tbsp. spirulina

1 tbsp. capers + 1 tbsp of the brine

1 clove of garlic

1 lime, juice

1 can of artichokes

1 avocado

For the zucchini-wild garlic spread

salt, pepper

½ lemon, juice

1 tbsp. tahini

1 small zucchini

2,5 cups of wild garlic

For the bean spread

salt, pepper

½ tbsp. dried basil

2 tbsp. nutritional yeast

2 tbsp. tahini

½ lemon, juice

1 can of white beans

For the crepes

0,5 tsp. baking powder salt

1,5 cups of water

1,5 cups of chickpea flour

03 Method

Step 1

Assembly: Place a crepe on a plate and spread about ⅔ cup of the first spread on the crepe. Repeat this with the rest of the crepes and filling until all crepes and filling are used. You can alternate the spreads or make a nice ombre cake.

Step 2

Zucchini-wild garlic spread: Add wild garlic, diced zucchini, tahini, lemon juice, salt, and pepper to a food processor and blend until creamy.

Step 3

Avocado-artichoke spread: Add avocado, lime juice, garlic, caper brine, and spirulina to a food processor and blend until completely smooth. Season with salt and pepper, and add capers and drained artichokes. Pulse a few times just to combine. You can blend it longer if you prefer a smooth spread, but I like it chunky.

Step 4

Bean spread: Add drained beans, lemon juice, tahini, nutritional yeast, basil, salt, and pepper to a food processor and blend until completely creamy. Add a few tablespoons of water if the mixture is too thick, but make sure the spread is not too thin.

Step 5

Crepes: Mix together crepe ingredients in a bowl. Let sit for 10 minutes.

Step 6

Crepes: Heat up a non-stick pan to high heat for a few minutes until hot, then reduce heat to medium. For each pancake add a ladle-full of batter into to pan and spread out. Cook for 2-3 minutes, then flip and cook for another minute. Repeat process with remaining batter.

Step 7

Assembly: Top with sprouts and capers. Cut into wedges to serve. Enjoy!

04 Author