Turmeric Gram Flour Crepes with Spiced Butter beans and Roast Yellow Courgette and Tomatoes
Golden gram flour crepes with turmeric then topped with spiced butter beans and roast courgette and tomatoes. Vibrantly colourful and super healthy.
Ingredients
For the vegetables
- 1 yellow courgette sliced lengthwise
- 250 g yellow cherry tomatoes
- 1 tbsp olive oil
- Pinch sea salt
For the butter beans
- 4 spring onions sliced
- 4 cloves garlic sliced
- 1/2 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 230 g butter beans
- Pinch sea salt
For the crepes
- 100 g gram flour
- Pinch sea salt
- 1/2 tsp turmeric
- 150 ml water
- 1 tsp apple cider vinegar
Instructions
To roast the vegetables
- Pre heat your oven to 180c
- Add the cherry tomatoes and courgette to a large baking tray and toss them in 1 tbsp of olive oil and a pinch of sea salt. Bake on a medium heat for 30 minutes or until soft and browning a little. Set aside.
To make the butter beans
- Add the spring onion and oil to a pan and fry for 6-7 minutes until soft.
- Now add the garlic and spices and fry for a further minute.
- Add the butter beans, stir and season well.
To make the batter
- Mix the dry ingredients in a large bowl.
- Add in the apple cider vinegar and water and whisk thoroughly until you get a thick batter.
To make the crepes
- Add a little oil to the base of a medium non-stick frying pan. Add 1/3 cup of the batter to the pan and swirl around so you get an even crepe.
- Cook on a medium heat for approximately 1-2 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 a plate and cover with a clean cloth to keep warm.
- Repeat the process with the rest of the batter.
To serve
- Load the crepes with the roast vegetables and spiced butter beans.
Notes
2 servings