Chickpea Crepes

So, the internet has taken a frenzy on protein. All anyone can talk about is how much protein everyone needs to get. Protein is the way to lose weight. Protein is the way to balance your hormones. Protein is going to support graceful transitioning to menopause. All I have to say is that the emphasis on protein has gone a little out of control. There are bigger things to be worried about, such as the intake of inflammatory foods and things, too much sugar, not enough water, and one of my big soap boxes--vegetables! 

Fiber is so important to the health of our GI tract. It helps to move things along, keeps us regular, supports a healthy microbiome! Fiber is key to the health of our colon. So, sure, some people can benefit from a larger intake of protein, most of us can benefit  from more intake of fiber. 

This is why I love this super simple, plant-based (and yes with protein!), fiber full crepe recipe. It's a one-item meal, so you can't beat that. It's a crowd pleaser, and there's a million ways to dress it up. Let's get into it! 

Ingredients: 

• 2 cups chickpea flour (usually found easily at an Indian grocery store) 
• 2 1/2 cups water 
• 3 tbsp rice flour 
• 2 tsp salt 
• 1 1/2 tsp turmeric 
• 1 1/2 tsp chile powder 
• 2 tsp coriander powder 
• 2 cups shredded cabbage 
• 2 inches grated fresh ginger 
• 1/4 red onion, finely sliced
• Avocado oil for the pan 
• Optional: sesame seeds

​Recipe:

1. Start with the chickpea flour and water; using a whisk, stir the 2 together really well. You want to make sure you really whisk it well, as chickpea flour has the tendency to clump. 
2. Once you've gotten it nice and smooth, add in the rice flour. This will help it to crisp up nicely when you cook it. 
3. Next, add in your salt and all of your spices. And of course again, mix it well with the whisk. Here, I do want to add that literally ANY spice will work. That's the beauty of chickpea flour. It has such a nice neutral nutty flavor to it, that you can't go wrong in any direction. I used traditional Indian spices because that's what I had quickly on hand, but truly anything works. 
4. Now, you want to switch out for a spatula to add in the cabbage, onion, and ginger. Incorporate everything well. And, let it sit. 
5. Give it a good 10-15 minute rest. This helps to soften up the cabbage a bit to help it easier to spread in your skillet. 
6. While you're letting everything relax for a few, time to warm up your skillet. I personally prefer a cast iron here because it cooks evenly, but more importantly, it makes it nice and crispy...my favorite way to have these crepes. 
7. Once the skillet is nice and hot, add in about 2 tsp of oil and spread it around well. Then, take a ladle's worth of your batter and plop it right into the center of your skillet. Use the back of the ladle to spread out the batter as thin as you'd like. This is all preference. The thinner you get it, the quicker it will cook and the crispier you can get it. While you're spreading the batter, be sure to also spread out the cabbage as it can have a tendency to bunch up in one spot. 
8. Then, just let it be. You're going to notice it cooking almost through. At this point, if you'd like to, you can sprinkle on some sesame seeds on top. Then, give it a flip! 
9. Let it cook evenly on both sides, and crisp it to your desired preference. 
   ​

That's it! Serve with your favorite sauce or condiment! You have the perfect plant-based protein and fiber-rich crepes. Perfect for any meal of the day! Cheers!