Turmeric Chickpea Flour Crepes
Prep 10 mins | Cook 10 mins | Serves 2
Ingredients
Turmeric crepe
Gram flour (chickpea) 1/2 cup
Turmeric powder 1 tsp
Black pepper pinch
Water 1/2 cup
Coconut oil for frying
White bean dip
400g cooked (1 can) Butter beans
1 small shallot
1 Garlic clove
1 tbsp Maple syrup
1 tbsp Shaoxing rice vinegar
1 tbsp Extra virgin Olive oil
1 tsp Salt
6 Mushrooms
Handful of Spinach or rocket
Method
Preheat the oven to 200oC.
Peel the onion and roast it with the garlic clove (unpeeled) for 10 mins.
To make the crepe add the turmeric, salt and black pepper to the gram flour and mix through. Then add the water a bit at a time using a whisk to combine. If there are flour pockets use a wooden spoon to stir in.
To a frying pan on medium to high heat add 1/2 tbsp of coconut oil. Pour in half the mixture, and allow it to spread across the frying pan thinly. Flip over after about 3-4 mins and cook the other side. Repeat with the rest of the mixture.
To make the white bean dip to a food processor add all the ingredients, including the roasted onion and garlic. Remember to peel the garlic first. Add about a 1/4 cup of water and blend for about 3 mins or until it is smooth but still has a slight chunky texture.
Sauté the sliced mushrooms in coconut oil in a frying pan for about 5-8mins, and add a piece of salt.
Assemble by adding a couple of spoons of the white bean dip to each crepe. Then add some washed spinach and then top with the mushroom. Fold over or even make into a wrap.
Cheryl Telfer is a multi-discipline creative, wellness advocate and currently is training to be a certified holistic nutritionist.
At the beginning of 2020, Cheryl left a career in the broadcast media and advertising industry to focus on sharing her knowledge and passion for holistic health and nutrition with the world. She has since hosted free nutrition talks and corporate workshops to share some invaluable insights into how the holistic approach to nutrition can benefit us all. She also creates wellness content and shares nutritious recipes on social media, as well as writing content for the Wellnotes newsletter.
Having experienced issues with her health due to a chronic genetic condition called Sickle Cell Anaemia, Cheryl decided to become more responsible for her health and wellbeing on a day-to-day basis. Public healthcare helped her survive, but it's self-care that has helped her thrive!
She is a proponent for the idea that food is medicine, as traditional practices like Ayurveda, Chinese medicine (TCM) and herbalism has benefited people, modern and indigenous, and the scientific research around this is growing. She also believes there is a place for western medicine in the equation. The holistic approach is about tuning into our bodies and finding balance. That might mean taking the necessary medication, as well as eating a nourishing diet right for your personal needs.