Gram Flour Crepes with Braised Peas, Asparagus and Little Gem
Golden gram flour crepes topped with the freshest pea and mint mash and sauteed leeks, asparagus and little gem. Incredibly fresh and delicious.
Ingredients
For the pancakes
- 50 g gram flour
- Pinch sea salt
- Splash olive oil
- 1/2 tsp apple cider vinegar
- 100 ml water
For the dip
- 150 g peas defrosted by running them in a sieve under the tap
- 12 g 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
- 100 g asparagus
- 1 little gem washed and leaves removed
- 1/2 lemon juice
- 150 g frozen peas
- 12 g mint chopped roughly
- 1/2 tsp sea salt flakes
Instructions
To make the crepes
- 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.
- 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.
- Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
- Flip and cook on the other side for 30 seconds to a minute.
- Remove from the pan and place on and cover with a clean cloth to keep warm.
- Repeat the process with the remaining batter.
To make the pea dip
- Add all the ingredients to a food processor and blitz briefly to a chunky mash.
To make the braised veg
- Add the olive oil 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.
- Next, add in the asparagus, fry for 2-3 minutes.
- Now add the remaining ingredients- all the gem to wilt a little and the peas to warm through.
To serve
- Top the crepes with pea mash and braised veg.
- Add more lemon and extra virgin olive oil if desired.
Notes
2 servings