We made it guys gals! Another week bites the dust… is out with a bang… caught the flight to see-ya-later land… or whatever you want to say.
It’s been a great one, but a busy one too. I’ve had a blast teaching part of workout classes and just get more and more excited about teaching my own classes! I’m so glad the what to expect the day of your AFAA primary group fitness certification was helpful! I plan to finish reviewing all the sections I started to help out those working towards their certification. Plus it’s just a great review for me too.
So… my teaching I’ve been doing. Here’s the breakdown –
Wednesday/Friday mornings I do one to a few sections in Pump It (total body strength training) – Wednesday I did the bicep section and today I’ll do the warm up + cool down and I’ll find out what else I’ll be doing when I get there.
Last night I headed to cycle and taught 2 hill climbs. It was a blast! I love cycle. Nothing makes me sweat as much as cycle does.
Next week I have some other exciting stuff coming up. I’ll share in due time.
I realized I haven’t shared breakfast with you all lately and today is no different. While this looks like breakfast, and it could be eaten as breakfast, it was indeed dinner. I’ve been wanting to make chickpea flour crepes for quite some time now and finally got around to it!
If you have ever had socca before (or if you’re looking for a recipe to make it these lovely ladies have got you covered), and liked it, then you’ll love these chickpea flour crepes.
Chickpea flour is packed with protein, fiber and so many nutrients. Think of it like eating chickpeas but in a very different form!
This turned out to be another vegetarian hit. Seems we’ve been adding in a lot more vegetarian meals to the mix, but really it’s mainly for budget purposes. It’s a lot cheaper to eat vegetarian meals… meat is so gosh darn expensive!
But that doesn’t mean we’re nixing meat. Tonight is burger night. I look forward to burger nights because 1) they always turn out amazing 2) BBQing is fun and 3) Jacob does the cooking!
Back to the goods. This recipe makes 6 crepes and since I find them to be a bit more work (the cooking part, not prepping), I like to make extra and have leftovers to re-heat. Might as well get the work in all at once right?
If you have chickpea flour on hand, give these a try. If you don’t, you should go find some ASAP and make there chickpea flour crepes. I use Bob’s Red Mill brand (the only brand I’ve really seen) and have no trouble finding it at Fred Meyers… I’m sure Whole Foods would have it too.
What would you stuff into your chickpea flour crepes?
Chickpea Flour Crepes
Makes 6 crepesIngredients
- 1.5 cups chickpea flour
- 1.5 cups water
- 1 tbsp olive oil
- ¾ tsp sea salt
- ¾ tsp garlic powder
- 1 tsp dried italian seasoning
- ¼ tsp pepper
- 1 avocado, diced
- 1 small red onion, finely chopped
- 2 cups mushroom, chopped
- 4 cups spinach, chopped
- ½ cup fresh basil, finely chopped
- optional: grated sharp cheddar
Directions
- Pre-heat a medium skillet to medium heat. Coat with olive oil spray. In a blender combine the chickpea flour, water, olive oil, sea salt, garlic powder, italian seasoning and pepper. Blend until smooth.
- To cook your crepes pour in about a ½ cup of the batter in and angle your pan around to spread the batter to the sides. Cover with a lid. It should look like a super thin pancake. Allow to cook for 1-2 minutes on the first side, then flip and cook for another 1 minute. Set aside and repeat with the remaining batter.
- To cook your fillings heat a large skillet to medium-high heat and coat with olive oil spray. Add the onion and mushrooms to the pan. Cook for 5-8 minutes stirring a few times until soft. Add in the spinach and cook until just barely wilted down. Once that is done take off the heat and add in your basil.
- Assemble your crepes by laying 1 crepe flat on a plate, spoon in the spinach filling and top with avocado. If you’re added cheese add it before the avocado on top of the warm spinach filling. Fold in the sides and garnish with extra avocado.
And there you go! A filling, fun and unique dinner. Are you gettin’ crepe-y with it? I know I am!
Heather
0 comment
These look great! I have never tried using chickpea flour before 🙂 I would defs put salsa and spinach in my crepes!
Salsa sounds delish! Especially mango salsa 🙂
This is another one of those crazy flours that I want to try SO bad. There’s no Whole Foods or anything like that around me so those options are slim pickens, but those look so good! Especially with the avocado, nothing can beat that.
You’re so right, nothing beats avocado!
Crepes! Love them! There’s this restaurant by me that makes EVERYTHING you can imagine in crepes- sweet and savory.
Those pictures also just reminded me how long it’s been since I’ve had avocado. Sadness…
Mmmmm sweet and savory crepes are amazing. There is a crepe shop not too far from my house that I don’t go to enough.
I can’t believe the week ended already.. crazyyy!!
I LOVE crepes!
So glad to hear teaching is going well 🙂 That is really exciting! I book marked this recipe! I just got some chickpea floura nd have been trying to figure out what to do with it!
Perfect timing!
The week does fly by!
Crepes are amazing especially with nutella!
What is your favorite kind of flour? Mine is peanut:)
Gosh that’s a toughy! Peanut is definitely one of the top 3… It’s so tasty! Probably spelt or millet would be my other top flours since they’re both good for baking.
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