Before I launch into this recipe, behold this crepe photo. They are the best crepes I’ve ever made. They swirl in the pan like there is no tomorrow, store great, reheat well… and best of all, taste incredible. I keep ogling that photo, and now you can, too. The crepes are filled with this chickpea and cauliflower mixture….
Chickpea Cauliflower Crepes with Carrot Squash Sauce
8-10 crepes, wrapped in foil and reheated (or fresh made, of course!)
(for the sauce…)
1/2 cup carrots, cut in 1 inch long pieces
1 acorn squash, but in about 2 inch slices
2 Tbsp oil (divided use)
2 cloves garlic
3/4 cup broth
1 Tbsp tamari
1/4 tsp ginger
1 Tbsp rice vinegar
salt and pepper to taste
(for the filling…)
1 Tbsp olive oil
1/4 tsp chili powder
1/4 tsp cumin powder
1/4 tsp smoked paprika
1 Tbsp tamari
1 can chickpeas, drained
3 cups cauliflower, cut in florets
1/2 an onion, cut in 1/2 mooons
1/2 cup red pepper, cut in slices
1 Tbsp oil
1/2 tsp ginger powder
1/2 tsp curry powder
Note- everything gets roasted. If you can fit them all in your oven and just keep an eye on your times, it’s the most efficient way. I’m writing it more linearly so it will hopefully make sense. But keep that in mind.
Preheat oven to 400 and start by roasting the sauce vegetables. Toss the carrots with about 1 Tbsp of oil and pop in the oven for an hour. Brush the squash with a layer of olive oil (keep out a tiny bit of oil), and pop in the oven. After 1/2 an hour, wrap the garlic cloves (unpeeled) in foil and drizzle with the tiny bit of oil. Add them to the oven so they roast for the last 1/2 hour. When everything is done, cut the squash from the skin, squeeze the garlic from the skins and dump all the rest of the sauce ingredients in a blender. Puree, then pour them in a saucepan to reheat. Check the seasonings.
The filling will also have to roast. Toss the chickpeas with 1 Tbsp olive oil, chili powder, cumin, smoked paprika and tamari. Roast for 1/2 an hour.
Toss the cauliflower with the onion, red pepper, 1 Tbsp oil, ginger and curry. Roast for 1/2 an hour, then combine with chickpeas. Check the seasonings.
Then, just assemble the crepes! Stuff ‘em, top ‘em and sprinkle with some tamari pumpkin seeds if you want.
By the way, that incredible crepe batter is a tester for Isa. The Vegan Brunch book would be worth if for this recipe alone. And this if from a big fan of the previous crepes by Isa and Terry. But imagine if it were filled with Sweet Lemon Cashew Cream and topped with a Berry Sauce. Like this. It’s pretty much perfect day or night.
My next post will be my roulade saga…and it’s not pretty. Stay tuned.