Gram flour crepes with Braised peas, Asparagus and Little Gem

A lovely fresh and spring like recipe for you!
My favourite gram flour crepes topped with the freshest pea and mint mash topped with sauted leeks, asparagus and little gem. Incredibly fresh and delicious!

Have you tried braised little gem before – braising it completely transforms it and it works really well when combined with the gooey caramelised leeks and crispy asparagus. I love it!

A note about my pea and mint mash/dip – I make it a lot at workshops and retreats as it’s so easy to make, just a matter of blending frozen peas with some lemon juice, extra virgin olive oil, mint and sea salt. But tastes amazing and always surprises people as its so easy to make. A brilliant standby and a crowd pleaser.

I hope you enjoy, love Niki xx

I'd love to know if you made this recipe.

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Info

 

  2 servings
  20 minutes preparation time
  30 minutes cook time

Ingredients

For the pancakes;
  • 50g Gram flour
  • Pinch sea Salt
  • Splash olive oil
  • 1/2 tsp apple cider vinegar
  • 100ml water
For the dip;
  • 150g peas defrosted by running them in a sieve under the tap
  • 12g fresh mint
  • Juice 1/2 lemon
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
For the braised veg;
  • 2 tbsp extra virgin olive oil
  • 1 leek sliced into rings
  • 2 cloves garlic sliced
  • 100g asparagus
  • 1 little gem washed and leaves removed
  • 1/2 Lemon juice
  • 150g frozen peas
  • 12g mint chopped roughly
  • 1/2 tsp sea salt flakes

Directions

To make the crepes; 
  1. Add the gram flour and seasoning to a large bowl. Stir to combine. Add in the water, olive oil and vinegar. Mix to a smooth batter. Set aside for 10 minutes. 
  2. Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom so you get an even crepe. 
  3. Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily. 
  4. Flip and cook on the other side for 30 seconds to a minute
  5. Remove from the pan and place on and cover with a clean cloth to keep warm. 
  6. Repeat the process with the remaining batter. 

To make the pea dip; 

  1. Add all the ingredients to a food processor and blitz briefly to a chunky mash. 
 
To make the braised veg; 
  1. Add the olive oil and and leek to a pan. Fry on a medium heat for 5-6 minutes until soft and caramelised. Now add the garlic and fry for a few more minutes. 
  2. Next add in the asparagus, fry for 2-3 minutes. 
  3. Now add the remaining ingredients- all the gem to wilt a little and the peas to warm through. 
To serve; 
  1. Top the crepes with pea mash and braised veg. 
  2. Add more lemon and extra virgin olive oil if desired. 

4 Comments

  1. Claudine Dagit on June 2, 2019 at 6:29 pm

    this is gorgeous! What’s gram flour?

    • Niki on June 6, 2019 at 9:20 am

      Thank you!
      Gram flour is chickpea flour…
      My best
      Niki x

  2. Julie on June 3, 2019 at 8:36 am

    You need to do a bit of editing on this recipe. Jem instead of gem on the heading upsets me as I have a grandson called Jem and I wouldn’t like to eat him!!!Also list of ingredients and method are transposed. And how much is half apple cider vinegar. When it is all sorted I look forward to trying out recipe!!

    • Niki on June 6, 2019 at 9:20 am

      Thanks Julie
      Absolutely no idea what happened there. All sorted!
      And you definitely don’t want to eat your Jem 😉
      My best
      Niki xx

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The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations.  I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.