RAINBOW BUCKWHEAT CREPE WITH HUMMUS

Preparation time: 20-40 min

Difficulty: easy

Serves 2


Buckwheat crepe

Ingredients:

  • 60 g buckwheat flour

  • 2 tbs chickpea flour

  • 2 tbs flax seeds

  • ½ - 1 tsp psyllium husk

  • approx. 100- 120 ml water (or mineral water)

  • pinch of salt

  • ¼ tsp coconut oil


Mix all the ingredients in a blender and pour the mixture into a bowl where you let it rest for at least an hour to thicken and bind. Check the density with a ladle - add more water if you want to thin it or more flour to thicken it. The batter should be slightly thicker than the one we are used to when making ordinary crepes. Heat up a non-stick pan on high heat (we advise that you coat the pan with some oil for the first crepe), pour the batter in, and spread it over the pan. When the edges of the crepe are dry and start to loosen, turn the crepe around and cook it on the other side too.

Beet hummus

Ingredients:

  • 220 g cooked chickpeas (*even better when it's sprouted before cooking)

  • 1 small cooked or baked beetroot

  • approx. 50 - 90 ml water

  • 3 tbs tahini (you can replace 1 tbs with the same amount of olive oil)

  • juice of ½ - 1 lemon

  • ½ tsp quality salt

  • ½ tsp cumin

  • pinch of pepper

Mix the chickpeas, beets, and 50 ml of water in a blender. Add the rest of the ingredients and mix until smooth. Adjust the density with extra water if needed. Hummus goes great with many dishes, so you can store the rest of it in a fridge in a covered glass container.

Filling

Ingredients:

  • grilled zucchinis

  • cooked chickpeas

  • cherry tomatoes

  • fresh oregano or mint leaves

Spread hummus on the crepe and garnish with grilled zucchinis, cooked chickpeas, cherry tomatoes, and fresh oregano or mint leaves.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.

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