YOUR SOLIN GENERATED RECIPE
Protein-Packed Savory Chickpea Flour Crepes with Herb-Roasted Vegetables
Enjoy a versatile, protein-packed crepe dish featuring savory chickpea flour crepes stuffed with herb-roasted vegetables, complemented by a creamy dollop of cottage cheese and a sprinkle of nutritional yeast. This dish melds the nutty flavor of chickpea flour with the freshness of roasted bell peppers, zucchini, red onion, and cherry tomatoes, all heightened by fragrant herbs for a nourishing and satisfying meal.
INGREDIENTS
1/2 cup Chickpea Flour (60g)
3/4 cup Water (177g)
1/2 unit Bell Pepper (75g)
1/2 cup Zucchini (90g)
1/4 unit Red Onion (25g)
1/2 cup Cherry Tomatoes (75g)
1 teaspoon Olive Oil (5g)
1/2 cup Low-Fat Cottage Cheese (113g)
1 tablespoon Nutritional Yeast (5g)
2 tablespoons Mixed Fresh Herbs
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Chop the bell pepper, zucchini, red onion, and cherry tomatoes into bite-sized pieces. Toss the vegetables with olive oil, mixed fresh herbs, salt, and pepper, and spread them evenly on the baking sheet. Roast for 15-20 minutes until tender and lightly browned.
Meanwhile, in a bowl, whisk together the chickpea flour, water, and a pinch of salt until you achieve a smooth, thin batter.
Heat a non-stick skillet over medium heat. Pour a small ladle of the batter into the skillet, tilting to form a thin crepe. Cook for about 2 minutes on each side until edges begin to lift and the crepe is lightly golden. Repeat with remaining batter.
Once the vegetables are roasted, assemble the dish by placing a crepe on a plate, spreading a layer of low-fat cottage cheese over it, and then adding a generous spoonful of the roasted vegetables.
Sprinkle nutritional yeast on top for an extra protein boost and savory flavor. Optionally fold or roll the crepe, and serve warm.