Protein Crepes with Carrot Top Greens
Ingredients
- 90g carrot top greens (after removing thick stems)
- 215g wheat flour
- 50g chickpea flour
- 500g soy milk
- Water as needed to adjust batter texture (about 1 large glass)
- A large pinch of salt
Preparation
Remove the thick stems from the carrot tops to keep only the tender parts.
Optionally, soak the carrot tops for 30 minutes to remove bitterness.
Drain and finely chop the carrot tops in a blender.
In a large bowl, combine the flours and salt, then gradually add the soy milk while whisking.
Once the flour is well dissolved, add the chopped carrot tops.
If you let the batter rest, add a bit of water to adjust consistency; I added the volume of a large glass of water.
In a non-stick pan, make the crepes by pouring a ladleful or less depending on pan size, spread the batter evenly, and flip when the top is dry and edges lift.
Tips
Soaking the carrot tops is optional and helps reduce bitterness.
