20mChickpea Spinach Breakfast Crepes
Savory chickpea flour crepes filled with baby spinach, cherry tomatoes, avocado, and hummus for a satisfying plant-based breakfast.
- Energy
- 558 calories per serving
- Protein
- 17 g per serving
- Carbs
- 62.3 g per serving
- Fat
- 28.8 g per serving
- Sodium
- 896 mg per serving
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Cook this recipe
- baby spinach-2 cups
- water-1.25 cups
- chickpea flour-1 cup
- cherry tomatoes-1 cup
- hummus-0.5 cups
- olive oil-2 tsp
- fine sea salt-0.5 tsp
- garlic powder-0.5 tsp
- avocado-1 each
- black pepper-0.25 tsp
Halve the cherry tomatoes and slice the avocado; set the spinach, hummus, and prepared vegetables near the stove for quick filling.
Slice the avocado on a cutting board, not in your hand.
In a mixing bowl, whisk chickpea flour, water, 1 teaspoon olive oil, salt, garlic powder, and black pepper until the batter is smooth and pourable.
Heat a nonstick skillet over medium heat and brush with the remaining 1 teaspoon olive oil.
Use a dry towel or oven mitt if you need to handle the hot skillet.
Pour about 1/4 cup batter into the skillet, tilt to spread thinly, and cook until the edges look set and lightly browned, about 2 minutes.
Flip the crepe and cook the second side until firm and golden in spots, about 1 minute; repeat to make 4 crepes.
Spread each warm crepe with 2 tablespoons hummus, then add baby spinach, cherry tomatoes, and avocado slices.
Fold the crepes over the filling and serve while warm and tender.
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