|Chickpea Crepes and Beef Stew With Sour Cream|
Got hold of my bag of chickpea flour and started throwing things to do a small tower of crepes and use the leftover beef stew as the filling for the crepes. Brilliant!. This will also serve as a staging for my braised pork and sauteed apples for thanksgiving. Brilliant again!!
Chickpea Crepes: Serves 6 small crepes
1/3 cup chickpea flour
2 tbsp. all purpose unbleached flour
1 tsp. salt
1 whole egg
1/4 cup milk
1 tbsp. olive oil
1 tbps. of homemade pesto (only if you have it) *Otherwise substitute with finely chopped of 1 tbsp. flat leaf parsley.
Combine all of the ingredients in a bowl and combine until smooth - add a bit more water if necessary to get the consistency of "heavy cream".
Heat the crepe pan (or non stick pan) and brushed with olive oil.
Ladle about 2 tblsps. of the batter in the middle of the pan, lift the pan and swirl it a little to spread the batter forming a round shape about 3" diameter or so. (it does not have to be a perfect shape) When the edges start to color flip to cook the other side for about half a minute. Do this untill all the batter is done.
Fill the each crepe with any of your leftover dish of meat, chicken, or vegetables. (Shred the meat if the pieces are large - stack up about 3 crepes). Note: It's best if the leftovers have sauce or gravy.
As for my braised pork and sauteed apples for Thanksgiving?....you'll just have to wait ......!!!!