Savory Crepes with Roasted Tomatoes
Updated
Ingredients
- 2/3 cup chickpea flour
- 1/4 tsp sea salt
- 1/2 cup Peggs
- 1 tbsp honey
- 3/4 cup milk
- 1 tbsp olive oil, plus more for the tomatoes
- 1 cup cherry tomatoes
- Vegan Ricotta
Instructions
Made by chickpeas, not chicks
This recipe was made with Peggs
$36.00 — Peggs Plant-Based Egg | Vegan, Gluten-Free, Soy-Free
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Preheat oven to 400 F. On a rimmed baking sheet, toss the tomatoes with a teaspoon of the olive oil and season with salt. Roast the tomatoes for 20 minutes, until lightly browned in spots and softened.
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To make crepes, whisk together chickpea flour, salt, Peggs, 1/4 cup water, honey, milk, and olive until smooth. Heat 8″ non-stick skillet and brush with oil. Place a scant ¼ cup of batter in the heated pan. Tilt the pan so that the batter covers the entire pan and cook for about 30-45 seconds. Flip and cook for another 15-30 seconds. Layer done crepes, slightly overlapping, on a plate.
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Once the crepes are done, layer with vegan ricotta and the roasted tomatoes.
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