Easy Gluten-Free Crêpes Stuffed with Homemade "Cheese"
Ingredients
For the crêpes
- 120 gr chickpea flour
- 350 ml water
- 2 tbsp. freshly ground flaxseed
- 2 tbsp. dried onion flakes
For the vegan "cheese"
- 4 tbsp. sunflower seeds
- 4 pieces of soaked sun-dried tomatoes
- 1 tsp. garlic powder
- ½ tsp. smoked paprika
- ½ tsp. sweet paprika
- ¾ tsp. cumin
- 1 pickled cucumber cut into small pieces
- 1 tbsp. pickled cucumber juice
- 4 tbsp. water
- ½ tsp. olive oil
- a few drops of lemon
For the filling
- vegan "cheese"
- lightly sautéed kale
- avocado
Instructions
For the crêpes
- Put all the ingredients in the blender.
- Use a soup ladle to scoop part of the mixture and pour it into a hot non-stick pan.
- Cook it for a few minutes until bubbles start to form and you can turn it over with a (wooden if possible) spatula and cook it for a few more minutes.
- Continue the same process over medium to high heat with the rest.
For the vegan "cheese"
- Put all the ingredients in the food processor and beat until it becomes creamy.
For serving
- Put a little cheese on the crepe, sauteed kale, pieces of avocado and wrap.