Sweet Potato and Chickpea filled Buckwheat Crepes

 

With pancake day looming, it seemed appropriate for upcoming recipes to be pancake related. Whether you're a sweet or savoury lover, or perhaps you like a taste of each, I am happy to tell you there is something for you all coming to the blog in the next few days. I'm starting with this one - a filled savoury crepe that went down pretty well with my pancake testers this week! You can also omit the nutritional yeast and go for the lemon and sugar classic with these which I can also vouch for being pretty delicious!

This recipe is really the warm up - more coming next week so keep your eyes peeled!


Ingredients (serves 2)


For the crepes

75g of buckwheat flour

2 heaped teaspoons of nutritional yeast

3 teaspoons of lemon juice

150ml warm water

120ml almond milk

2 teaspoons of olive oil (plus more for cooking)

For the filling

1 garlic clove

1 red onion

1 tin of chickpeas

1 sweet potato (300g)

salt + pepper

Preheat the oven to 180c.

Dice the sweet potato into tiny cubes. Drizzle with 1 tablespoon of olive oil and then roast in the oven for 20 minutes.

Next make the crepe batter. Sieve the flour, then add in all the other ingredients and mix into a smooth batter. Then leave to one side.

Half the onion, then slice thinly. Crush the garlic into a sauce pan with a splash of olive oil. Once the pan is hot, keep on a medium heat and add the onion, stirring occasionally until the onions brown.

In a seperate pan, heat some more oil and spread throughout the pan. Add half of the batter and cook slowly, then flip and cook on the other side. Repeat with the rest of the batter until you have two crepes.


Drain the chickpeas and add to the pan until hot, then remove the roasted sweet potato from the oven once softened and mix all together then serve on the crepes, folding the sides over or rolling to keep the filling inside.

Annie Clarke