Tuesday, January 24, 2012
Chickpea Crepes with Black Eyed Peas and Spinach
I like an easy dinner. I guess everybody does.
I like chickpea crepes because they are basically two ingredients:
chickpea flour (or gram flour, or besan), and water. Stir together about two parts water to three parts chickpea flour, and let it sit for about fifteen minutes. You are looking for a batter the consistency of, uh, of crepe batter.
Liz likes chickpea crepes with dark greens like kale, and soyrizo. Well. I didn't have any of the usual fixin's, but this is a versatile philosophy, the crepe, so I made do.
I had some potatoes, and a couple heads of broccoli, and some spinach. I found a can of black eyed peas in the cupboard, - hey, that sounds good.
Some oven fries and broccoli florets went into the oven to roast with a splash of olive oil and salt and pepper.
Some fresh spinach, sauteed with garlic and chili flakes, with black eyed peas and a little secret splash of barbecue sauce.
When it's dinner time, get a nonstick pan over medium-high heat, spray it with nonstick spray, and dollop in about a half-cup of crepe batter. Swirl in the pan. When the top is set, run a spatula around the edge and bottom.
Gather all of the courage in your heart, steel yourself, and holding the handle of your pan firmly, like a tennis racket, flip the crepe over.
Take a single, deep, calming breath. That bitter taste in your mouth is adrenaline.
Two cups of chickpea flour makes about five crepes, and we had about just enough filling for four crepes, so that meant that I had to make a fifth, unfilled crepe, and just eat it hot, out of the pan, like a wild animal.
Serve up some some oven fries and ketchup on the side of your plate and tuck in!