Vegan Crepe and Dip
Created by: Sridevi Jagadeesan,2016
Yield: 8-10 Crepes
Yield: 8-10 Crepes
Nutritional Benefits: High in protein, moderate in carbohydrate. A low glycemic and hypoallergenic vegan food. Appropriate for general wellness, weight loss, diabetic management etc. The recipe is purely vegan and contains no saturated fat or cholesterol.
Ingredients:
For the Crepe: 10 Tbsp Chickpeas 2 Tbsp Pigeon Peas 1 C Quinoa 1/4 tsp Salt 6-8 tsp Olive Oil For Dip: 1 C Almonds 1/4 C Jaggary or Dates 1 Strand Curry Leaves (optional) |
Nutritional Information (Per Serving):
Calories: 230.2 Carbohydrate: 24.3 g Sugar: 10 g Total Fat: 7.96 g Saturated fat: 0 g Protein: 6.96 g Dietary Fiber: 4.75 g Sodium: 90.68 mg |
Directions:
Combine first three ingredients in a bowl and soak it in water.
Next day grind them thoroughly in a blender with 1⁄4 cup of water and 1⁄4 tsp of salt.
Pour 1 to 2 Tbsp. of batter on a hot griddle and cook with 1 ml of oil each until they turn golden brown in color.
For the dip combine the Almonds and jaggary/dates in a blender and blend it until smooth.
Serve the hot crepes with the dip.
Combine first three ingredients in a bowl and soak it in water.
Next day grind them thoroughly in a blender with 1⁄4 cup of water and 1⁄4 tsp of salt.
Pour 1 to 2 Tbsp. of batter on a hot griddle and cook with 1 ml of oil each until they turn golden brown in color.
For the dip combine the Almonds and jaggary/dates in a blender and blend it until smooth.
Serve the hot crepes with the dip.
Photo used under Creative Commons from Ruth and Dave