Chickpea Spinach Breakfast Crepes

Ingredients

• 1 Cup chickpea flour - 1 cup (120 g), 120 g equivalent
• 1.25 Cup water - 1 1/4 cups (300 ml), 300 ml equivalent
• 2 Teaspoon olive oil - 2 teaspoons (10 ml), 10 ml equivalent; divided, with 1 teaspoon in the batter and 1 teaspoon for the skillet
• 0.5 Teaspoon fine sea salt - 1/2 teaspoon (3 g), 3 g equivalent
• 0.5 Teaspoon garlic powder - 1/2 teaspoon (2 g), 2 g equivalent
• 0.25 Teaspoon black pepper - 1/4 teaspoon (1 g), 1 g equivalent
• 2 Cup baby spinach - 2 packed cups (60 g), 60 g equivalent
• 1 Cup cherry tomatoes - 1 cup (150 g), 150 g equivalent
• 1 Each avocado - 1 medium (150 g), medium
• 0.5 Cup hummus - 1/2 cup (120 g), 120 g equivalent

Instructions

1. Prepare the filling ingredients

   1. *Halve the cherry tomatoes* and *slice the avocado*; set the spinach, hummus, and prepared vegetables near the stove for quick filling.

2. Mix the batter

   2. 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*.

3. Heat the skillet

   3. Heat a nonstick skillet over *medium heat* and brush with the remaining *1 teaspoon olive oil*.

4. Cook the first side

   4. 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*.

5. Flip and finish the crepes

   5. Flip the crepe and cook the second side until *firm and golden in spots*, about *1 minute*; repeat to make 4 crepes.

6. Fill the crepes

   6. Spread each warm crepe with *2 tablespoons hummus*, then add *baby spinach, cherry tomatoes, and avocado slices*.

7. Fold and serve

   7. Fold the crepes over the filling and serve while *warm and tender*.