Broccoli Brunch Crepes
Prep time
Total time
Author: The Seasonal Diet
Serves: 3
Ingredients
Crepes:
- 1 cup water
- 3 Tbsp. olive oil
- 1⅓ cup garbanzo bean flour
- 1 Tbsp. balsamic vinegar
- ½ cup broccoli florets
- 2 Tbsp. fresh rosemary
Filling:
- 2 small zucchini, chopped
- 1 cup spinach
- 1 cup sweet onions, chopped
- 1 avocado, sliced
- dijon mustard
Instructions
- 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.
- 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.
- 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)
- After crepes are finished cooking, spread with mustard, place squash and sweet onions inside, with a handful of spinach and top with sliced avocado.
- Fold in half and eat immediately.
Notes
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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