Broccoli Brunch Crepes

Broccoli Brunch Crepes
Prep time
Total time
Serves: 3
  • 1 cup water
  • 3 Tbsp. olive oil
  • 1⅓ cup garbanzo bean flour
  • 1 Tbsp. balsamic vinegar
  • ½ cup broccoli florets
  • 2 Tbsp. fresh rosemary
  • 2 small zucchini, chopped
  • 1 cup spinach
  • 1 cup sweet onions, chopped
  • 1 avocado, sliced
  • dijon mustard
  1. Place all the ingredients for the crepes into a blender and blend on high. You want the batter to be a little runnier than pancakes. Set aside.
  2. In a sauté pan heat diced squash and onions, no oil necessary if stirring constantly. Once those are cooked remove from pan and set aside.
  3. Next oil pan and pour 3⁄4 of a cup of the crepe batter into the pan. Tilt the pan in a circle creating a thin crepe. Cook for 3- 4 minutes on each side. (should be golden brown when you flip it)
  4. After crepes are finished cooking, spread with mustard, place squash and sweet onions inside, with a handful of spinach and top with sliced avocado.
  5. Fold in half and eat immediately.
First one might not hold up due to the pan heating to the right temperature. The rest will turn out great.


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