Looking for a breakfast option that provides plant-based protein, satiating healthy fats, and tastes incredible? You can look over eggs (for once!) and start your day on the right foot with these gluten-free, chickpea flour crepes. Also known as a socca batter, I thined out this flour mix to resemble a crepe and top with fresh vegetables. Think of it as a uber-refined avocado toast served over these savory and herby crepes. And, yes….if you must, feel free to top with an over easy organic egg 😉
Recipe Inspiration & Photo Credit: http://www.whatscookinggoodlooking.com
Chickpea Breakfast Crepes with Avocado & Arugula Salad
4-5 crepes
Ingredients:
1 cup of chickpea flour
1 cup + 2 T. water
3 T. of olive oil
½ tsp. garlic powder
½ tsp. dried Italian seasoning (could also mix it up and use smoked paprika)
1/2 tsp. of sea salt or Herbamare
ghee or olive oil (for cooking)
Toppings:
1 avocado
juice of 1/2 of a lime
pinch of red pepper flakes)
pinch or two of salt
handful diced tomatoes
4-5 kalamata, diced
handful of arugula
drizzle of olive oil
balsamic vinegar
Directions:
Make the crepe batter: Place all of the ingredients for the crepe into a medium mixing bowl and whisk until combined. Allow the batter to sit, at room temp, for about 30 minutes while preparing your toppings.
Smash the avocado with the lime juice, salt, and pepper together in a small bowl. In a separate small bowl, drizzle olive oil and splash some vinegar over the arugula and toss to coat and add in tomatoes and olives.
Heat a large skillet over high heat. When the pan is hot, lower it to medium heat and add enough ghee or olive oil to coat the bottom of the pan. Add about 1/2 cup of the batter, using a ladle, and spread the batter (just slightly) using the back of the ladle. Cook for about 2 minutes on each side. You will know the crepe is ready to flip when you see a good amount of bubbles that have popped on the surface (similar to when you cook pancakes).
Transfer to a plate and top with the toppings of your choice. If topping with the avocado, add a thin layer of the smashed avocado, top with a pinch of the arugula salad and finish with any of the additional toppings that you like.
Best served immediately.
