CHICKPEA CREPES with MEAT and MUSHROOMS
Project Description
CHICKPEA CREPES with MEAT and MUSHROOMS
Chickpea crepes are more elastic than crepes with other flours. They are suitable for making rolls or soft tacos. The dough has a vibrant yellow color, and it tastes a little bitter. They pair well with meat and mushrooms.
CHICKPEA CREPES with MEAT and MUSHROOMS
Ingredients
For staffing:
- 1 pound of ground beef
- 1 small onion
- 2-3 white mushrooms
- salt, pepper
For dough:
- ½ cup of evaporated milk
- ½ cup of water
- 3 eggs
- 1 package of Splenda
- salt
- pinch of baking soda
- 1 cup of chickpeas flour
- 1-2 tbsp oat flour for texture
Instructions
- Grate the onion and mushrooms and add them to the ground beef. Mix well in a microwave-safe glass pan. Cover the lid.
- Cook in the microwave for 3 minutes
- Take out, crush the meat with the fork, add salt and pepper, and cook for another 3 minutes
- Open the lid, tilt the pan to let the liquid drain out, as shown in the video
- Pour the milk and water into a medium-sized salad bowl
- Add eggs, salt, baking soda, and Splenda, mix well
- Add chickpea flour and mix with a whisk until smooth
- At this point, the dough is usually too liquid, so add oat flour and mix well again
- Make crepes as shown in the video
- Place about 1 tbsp of the stuffing on one side of the crepe, and roll it
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