This time I went savory with chickpea flour crepes, pesto, and smoked salmon. The fella and I were both really surprised by how delicious I was able to make these while still keeping them hypoallergenic. The crepes themselves were ridiculously easy and a nice compliment to the salmon. The pesto which I used pumpkin seeds in instead of pine nuts rounded out the flavors nicely. Best of all this recipe is totally weight loss phase friendly for the French Diet. Since it involves bean flour you can put whatever you're in the mood for in these. So go crazy!
Since I'm only cooking really simple foods that don't usually require any sort of recipe I'm going to try to stop neglecting this blog so badly and just post pictures of my food to prove that I really am eating well while on such a restrictive diet. We'll see how long I can keep up that promise.
1 cups chickpea flour (easily found in Indian groceries)
1 1/4 cups water
dash of salt
2 tablespoons olive oil
Whisk together all ingredients. Heat a large non stick pan over medium heat. When hot, spray with cooking spray and drop 1/4 cup of the crepe mix into the pan, quickly sliding around the pan to spread out the crepe as thin as possible. Cook for 30 seconds. Flip and cook for 90 seconds on the other side. Repeat with the rest of the crepe batter.
I topped my chickpea crepes with a handful of spinach, a slice of avocado, some sprouts, a drizzle of pesto, and a couple pieces of smoked salmon. This would also be amazing with cream cheese or creme fraiche, smoked salmon, watercress, and cucumber. (Someone eat that version and tell me all about it since I will never be able to.)