Chickpea Breakfast Crêpes with Maple-Raspberry Sauce
Chickpea Breakfast Crêpes with Maple-Raspberry Sauce is a Mediterranean recipe that serves 4. For $2.56 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 333 calories, 17g of protein, and 7g of fat per serving. A mixture of flour, maple syrup, plain greek yogurt, and a handful of other ingredients are all it takes to make this recipe so flavorful. 2004 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 45 minutes. It works well as a rather inexpensive breakfast. It is brought to you by Vegetarian Times. Overall, this recipe earns an excellent spoonacular score of 82%. If you like this recipe, you might also like recipes such as Chocolate Crepes with Raspberry Sauce, Lemon Crepes with Raspberry Sauce, and Chocolate Crepes with Raspberry Sauce.
Servings: 4
Ingredients:
1 large banana, thinly sliced on diagonal
1 cup cooked chickpeas
3 large eggs
¼ cup all-purpose flour
¼ cup plus 1 Tbs. pure maple syrup, divided
1 cup plus 1½ Tbs. plain 2% Greek yogurt, divided
1 12-oz. pkg. frozen unsweetened raspberries, thawed, or 3 cups fresh raspberries
¼ tsp. salt
½ cup whole milk
Equipment:
oven
blender
frying pan
paper towels
aluminum foil
bowl
Cooking instruction summary:
1. Preheat oven to 350°F.2. Blend eggs, milk, 11/2 Tbs. yogurt, 1 Tbs. maple syrup, and salt in blender 15 seconds. Add chickpeas, then flour; blend until smooth. Let stand 15 minutes.3. Heat skillet over medium-high heat. Coat with cooking spray. Pour in 1/4 cup batter, tilting and rotating skillet to completely coat bottom. Cook 2 minutes, or until crêpe is set and browned on edges. Lift edge of crêpe, and flip. Cook 1 minute more, or until bottom is flecked with brown. Slide onto paper towel, and cover with another paper towel. Repeat with remaining batter, stacking paper towels between crêpes. Wrap stack in foil, and warm in oven 15 minutes.4. Purée 1 cup berries in blender. Add remaining 1/4 cup maple syrup; blend until smooth. Strain into bowl with remaining berries.5. Fold crêpes in quarters. Arrange 2 crêpes on each plate with 1/4 cup yogurt and 1/2 cup raspberry sauce. Garnish with banana slices.
Step by step:
1. Preheat oven to 350°F.
2. Blend eggs, milk, 11/2 Tbs. yogurt, 1 Tbs. maple syrup, and salt in blender 15 seconds.
3. Add chickpeas, then flour; blend until smooth.
4. Let stand 15 minutes.
5. Heat skillet over medium-high heat. Coat with cooking spray.
6. Pour in 1/4 cup batter, tilting and rotating skillet to completely coat bottom. Cook 2 minutes, or until crêpe is set and browned on edges. Lift edge of crêpe, and flip. Cook 1 minute more, or until bottom is flecked with brown. Slide onto paper towel, and cover with another paper towel. Repeat with remaining batter, stacking paper towels between crêpes. Wrap stack in foil, and warm in oven 15 minutes.
7. Purée 1 cup berries in blender.
8. Add remaining 1/4 cup maple syrup; blend until smooth. Strain into bowl with remaining berries.
9. Fold crêpes in quarters. Arrange 2 crêpes on each plate with 1/4 cup yogurt and 1/2 cup raspberry sauce.
10. Garnish with banana slices.
Nutrition Information:
covered percent of daily need
