The Pioneer Woman Tasty Kitchen
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Stuffed Veggie Crepe

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Level: Easy

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Description

A delicious crepe made with garbanzo bean flour. No dairy or sugar!

Ingredients

  • FOR THE CREPES:
  • ¾ cups Garbanzo Bean Flour
  • 1 cup Water
  • 2 Tablespoons Extra Virgin Olive Oil Plus Extra For Your Skillet
  • ½ teaspoons Sea Salt
  • FOR THE FILLING:
  • 3 Tablespoons Veggie Broth
  • ½ cups Green Beans, Frozen
  • 3 whole Shallots, Minced
  • 1 whole Red Pepper, Stem And Seeds Removed, Chopped
  • 1 dash Sea Salt And Pepper
  • 8 ounces, weight Kale, Chopped
  • ¼ cups White Wine
  • ¼ cups Pine Nuts

Preparation

For the crepes:

1. In a medium bowl, whisk together the flour, water, olive oil and salt.

2. In a 10-inch non-stick skillet, heat 1 teaspoon of olive oil over medium-high heat. Pour 1/3 cup of the batter into the pan. Cook until the underside edges begin to turn golden, about 3 minutes. Flip the crepe and continue to cook on the other side until golden. Remove the cooked crepe to a plate. Repeat with remaining batter. Makes 4-5 medium size crepes.

For the filling:

1. In a non-stick skillet, heat the broth over medium-high heat.

2. Add green beans, shallots, red pepper, salt and pepper. Cook for 5 minutes, stirring frequently, until the vegetables begin to soften.

3. Add the kale, wine and pine nuts. Stir until the kale wilts, about 5 minutes.

4. To assemble, spoon the filling into the center of each crepe and roll it up. That’s it! Enjoy!

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