Crêpes salate

Ingredienti

• 7 crepes (or tortillas (check instructions for my homemade recipe))
• 1/2 Tbsp oil (or water)
• 1 onion (diced)
• 4.5 oz mushrooms, canned (or 9 oz (250 g) fresh)
• 10 oz chickpeas (cooked (or one 15 oz can, drained))
• 1 tsp onion powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 Tbsp soy sauce
• Salt, pepper, and red pepper flakes (to taste)
• 2 garlic cloves (minced)
• 3 oz spinach (fresh)

Preparazione

1. 1

   You can watch the video in the post for visual instructions.To make homemade wraps, follow this recipe, but use 1 2/3 cup (400 ml) water to make the wraps thin like crepes. You can also use store-bought tortillas, however, the rolls will rather look like burritos.

2. 2

   Heat oil over medium heat in a skillet and add the diced onion and mushrooms. Sauté for 3-4 minutes, stirring occasionally. Also add chickpeas, all spices, and soy sauce.

3. 3

   Fry for a few more minutes, then add minced garlic and fresh spinach. Cook for 1-2 more minutes, then turn off the heat.

4. 4

   Pulse the filling in a food processor (do not over mix).

5. 5

   Put about 1 1/2 to 2 tablespoons of the filling onto one crepe (or tortilla), fold in the sides and then roll it up (see step-by-step photos in the blog post). Do this with all remaining crepes. I had enough filling for 7 crepes.

6. 6

   Heat a little oil in a pan and pan-fry the wraps from both sides for a few minutes until golden brown and crispy.

7. 7

   Garnish with fresh herbs and serve with your favorite dip (check the recipe notes for suggestions). Store leftovers covered in the refrigerator. Reheat in a pan/skillet or in the oven. Enjoy!