kikkererwten crepes met geroosterde amandelen en geitenkaas komkommer vulling
Ingrediënten:
Niet zelf verzonnen, maar wel laatst geprobeerd en ze waren verrukkelijk. Het recept komt van deze blog (niet 100% vegetarisch, wel 100% inspirerend)
4 medium to small crepes
crepes:
100 g/3,5 oz chickpea flour
4 tblsp toasted almond flour (easy to make on your own: toast the almonds in the oven until pale/light brown and then run them in a food processor until you have flour)
200 ml/0,85 cup water
1/2 tsp salt
2 tblsp extra-virgin olive oil
filling:
200 g/ 7 oz soft, fresh goat's cheese
Greek yoghurt
1/2 cucumber either finely diced or cut into really fine strips
Bereidingstijd:
20 tot 30 minuten
Aantal personen:
2
Keuken:
Meditteraan
Bereidingswijze:
- Make a batter with chickpea flour, almond flour, water, salt and olive oil. Let it stand and rest for 5-10 minutes.
- Meanwhile, mix goat's cheese and yoghurt until it is nicely creamy and soft.
- Heat up a little olive oil in a pan or skillet and go on frying the crepes on both sides.
- Put the ready crepes on a plate, spread out some of the goat's cheese filling, top with cucumber and fold or roll the crepes.
- Eat warm or tepid.
Foto:
Recept is afkomstig van:
www.luculliandelights.com
