2 servings
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.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.