My grandmother gave me her crepe pan!! This is a huge deal. My childhood can literally be summed up by me and my grandma making crepes together. So naturally the first thing I did was make her famous crepes- these are not them. The second thing I did was experiment- yes, this is the experiment. They were phenomenal. She would love them.
For the crepe:
1 cup of chickpea flour
1 cup water
1/2 tsp salt
1/3 tsp ground cumin
1/4 tsp ground turmeric
1/4 teaspoon garam masala (curry powder would be ok if you don't have garam masala)
1/4 cup minced cilantro
For the Fajita filling:
2 boxes sliced button mushrooms
3 tablespoons bragg's liquid aminos
1 onion, sliced thin
2 bell peppers, sliced thin
1 teaspoon fresh ginger, minced
1 teaspoon curry powder
Salt to taste
Mango salsa (purchased or made fresh)
Roasted grape tomatoes, recipe below
Tamarind sauce (purchased or made fresh by combining 1 teaspoon unsweetened tamarind paste with 1/4 water, minced ginger, and stevia or sugar to taste until sweet, simmer until desired thickness)
First things first lets get the tomatoes roasted. Preheat the oven to 400°F.
In a small glass dish add some coconut oil and the cherry tomatoes, along with salt to taste. Place tomatoes in oven and roast until blistered, about 15 minutes. Pull from the oven and set aside when done.
Meanwhile, start the fajita veggies cooked:
Add the sliced mushrooms to a pan with a little coconut oil and simmer until most of the water cooks out. Add in the liquid aminos and continue to cook until tender. Remove the mushrooms from the pan and place in a bowl.
Add the onions and peppers to the pan with a little coconut oil, saute until the onions are translucent and the peppers are fork tender. Add in the ginger and continue to saute for another minute before adding in the curry powder, salt to taste, and the reserved mushrooms. Stir to combine all the flavors before setting aside. You'll reheat this before serving, so leave everything in the pan.
Whisk together the crepe ingredients, then in a hot non stick crepe pan add 1 ounce of batter, swirling around to coat the entire pan. Allow the crepe to cook for a minute on one side before flipping. It should start to bubble up when it's ready to be flipped, then continue to cook the other side for another 30 seconds to a minute. Continue until all the batter is gone.
When you're on your last crepe turn the heat up again on the sauteed vegetables to make sure they're warmed through.
For serving take a crepe and add the veggies, a spoonful of the roasted tomatoes, a drizzle of tamarind sauce, and a spoon of mango salsa. You can set this up like a bar so everyone can serve themselves. Enjoy!
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