skish
IT

Chickpea crêpe with asparagus and lemony lupini

A savory spring crêpe, free from gluten and soy.

  • 25 min
  • 1 serving
  • Vegan
  • Italian cuisine
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Chickpea crêpe with asparagus and lemony lupini

Per serving

Calories
354 kcal
Protein
28.1 g
Carbohydrates
40.3 g
Fat
10.4 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Chickpea flour45 g
  • Asparagus120 g
  • Lupini beans80 g
  • Lemon zest2 g
  • Nutritional yeast5 g
  • Extra virgin olive oil1 teaspoon
  • Arugula20 g
  • Saltto taste
  • Black pepperto taste

Contains: lupin,

In season: April – June

Method

  1. Whisk the chickpea flour with cold water added in a thin stream and a pinch of salt until you have a runny, lump-free batter, like crêpe batter; leave it to rest for 10 minutes.
  2. Meanwhile, snap off the woody ends of the asparagus, rinse and cut into pieces of about 3 cm; skin the lupins; grate the lemon zest; wash the rocket.
  3. Heat half the oil in a non-stick frying pan over medium heat and sauté the asparagus and lupins with the lemon zest for 5 minutes, until the asparagus is tender but crisp; season with salt and pepper and set aside.
  4. Grease the same pan with the remaining oil and pour in the batter, swirling the pan to spread it thinly; cook for 2 minutes per side, until golden and it comes away easily.
  5. Fill with the asparagus, lupins, rocket and nutritional yeast and fold in half.

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