Ingredients
Scale
For the crepes:
- 1.5 cups of chickpea flour
- 1.5 cups of beetroot juice
- 0.5 tsp baking powder
- salt
For the cheese:
- 1.5 cups of blanched almonds, soaked
- 1 lemon, juice
- 1 tsp maple syrup
- 2 cloves of garlic
- salt, pepper
For the slaw:
- 1/2 red onion, thinly sliced
- 1 large carrot, grated (I used purple carrot)
- 1/4 red cabbage, shredded
- 1 yellow beetroot, julienned
- 1 lime, juice
- 1 tbsp peanut butter
- 3 tbsp crushed peanuts
- 3 tbsp microgreens
- salt, pepper
Instructions
- Mix together crepe ingredients in a bowl. Let sit for 10 minutes.
- Heat up a non-stick pan to high heat for a few minutes until hot, then reduce heat to medium.
- For each pancake add a ladle-full of batter into to pan and spread out. Cook for 2-3 minutes, then flip and cook for another minute. Repeat process with remaining batter.
- For the almond cheese add ingredients to a blender with a few tablespoons of water and blend until completely smooth. Adjust consistency with water if needed.
- Mix together onion, carrot, cabbage, beet, lime juice, peanut butter, crushed peanuts, and microgreens in a bowl. Season with salt and pepper.
- To serve top each crepe with a dollop of almond cheese and a handful of the slaw. Enjoy!