2 cups diced carrots
1 cup diced parsnip
2 teaspoons olive oil
¼ teaspoon sea salt
Cilantro, for topping
½ cup chickpea flour
¼ teaspoon sea salt
2 large eggs
¾ cup whole milk (see note)
1 tablespoon olive oil
1/2 cup butter, room temperature
2 Chipotles in adobo sauce
Pinch of Salt
Lemon zest from ½ lemon
Tips & Tricks: I’ve found that chickpea crepes want to thicken more than crepes made with wheat or all-purpose flour. If the crepe batter has a hard time swirling around the pan, thin it with a bit of milk.
Keywords: chickpea crepes
Find it online: https://naturallyella.com/chickpea-crepes/