Savory Crepes with Veggie Filling
Ingredients
- 7 crepes or tortillas
- 1/2 tablespoon oil or water
- 1 onion diced
- 4.5 oz (125 g) mushrooms, canned or 9 oz (250 g) fresh
- 10 oz (280 g) chickpeas cooked (or one 15 oz can, drained)
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 tablespoon soy sauce
- Salt, pepper, and red pepper flakes to taste
- 2 garlic cloves minced
- 3 oz (85 g) spinach fresh
Preparation
To make homemade wraps, follow this recipe, but use 1 2/3 cup (400 ml) water to make the wraps thin like crepes. You can also use store-bought tortillas, however, the rolls will rather look like burritos.
Heat oil over medium heat in a skillet and add the diced onion and mushrooms. Sauté for 3-4 minutes, stirring occasionally. Also add chickpeas, all spices, and soy sauce.
Fry for a few more minutes, then add minced garlic and fresh spinach. Cook for 1-2 more minutes, then turn off the heat.
Pulse the filling in a food processor (do not over mix).
Put about 1 1/2 to 2 tablespoons of the filling onto one crepe (or tortilla), fold in the sides and then roll it up. Do this with all remaining crepes. I had enough filling for 7 crepes.
Heat a little oil in a pan and pan-fry the wraps from both sides for a few minutes until golden brown and crispy.
Garnish with fresh herbs and serve with your favorite dip Store leftovers covered in the refrigerator. Reheat in a pan/skillet or in the oven. Enjoy!
