Spinach and Chickpea Curry Crepe
In this recipe, we use curry as a filling for a crepe made with chickpea flour (mixed with a bit of whole wheat flour for added flexibility). The result is a complete, original dish that is lighter than using naan or chapati bread.
Ingredients (for 4 crepes)
For the Filling
- 1 can of chickpeas (400 g)
- 100 g of spinach
- 150 g of tofu
- 1 onion
- 1 clove of garlic
- 1 tomato
- 100 ml of tomato sauce
- 1 teaspoon of curry powder
- 150 ml of coconut milk
- Salt, pepper
For the Crepe Batter
- 200 g of chickpea flour
- 100 g of whole wheat flour
- Water
- Salt, pepper
Instructions
- Prepare the Crepe Batter: Mix the flours and season with salt and pepper. Gradually add water while mixing well to avoid lumps, until you achieve a liquid but slightly thick consistency. Let it rest while you prepare the curry.
- Prepare the Curry: Chop the onion and sauté it in a skillet. Allow it to brown well over low heat, then add the garlic, curry powder, and sauté for a bit. Incorporate the grated (or finely chopped) fresh tomato, sautéing further. Add the tomato sauce, chickpeas, salt, pepper, and let it simmer for about 15 minutes. Next, add the spinach, diced tofu, coconut milk, and cook for an additional 5 minutes.
- Make the Crepes: Using a ladle, pour some batter into a skillet with a bit of oil. Spread the batter evenly by tilting the skillet or using a spatula. Cook until one side is golden brown, flip it over, and brown the other side.
- Assemble the Dish: Place a crepe on a plate, add the filling, and fold it in half. You can sprinkle chopped cashews for a bit of crunch and drizzle some yogurt and mint sauce for a refreshing touch.