Chickpea Crepe with Scrambled Eggs, Avocado and Caramelized Onions

Preparation time 20 minutes

Cooking time 20 minutes

Serves 2 to 3 persons

Ingredients

For the crepe

• Gram flour 1 cup + 3 tbsp 

• Salt to taste

• Crushed black pepper to taste

• Water 5 to 6 tbsp and a little more if needed

• Baking Powder 1 tsp

For the Scrambled egg

• Eggs 2

• Salt to taste

• Pepper to taste

• Garlic 1 clove minced

• Lemon rind 1 tsp

• Oil ½ tbsp

For the Caramelized onions

• Onion medium ½ thinly sliced

• Oil for sautéing 1 tsp 

• A pinch of salt 

• Dried Thyme 1/2 tsp

For the Garnish

• Avocado deseeded and sliced

• Arugula handful tossed in some olive oil and salt

Salsa (optional)

• Tomato 1 medium small diced with pulp

• Onion small diced 2 tbsp

• Jalapeno ½ de-seeded and finely chopped

• Salt

• Pepper

• Lemon juice 1 tbsp

• Cumin powder ½ tbsp

Method

1. Before making the crepes, make sure all the garnishes and accompaniments are ready.

2. In a skillet pour some oil and sauté the sliced onions with some salt and pepper, until they are lightly brown and caramelized. Keep aside.

3. In the same skillet, add minced garlic, salt, pepper and lemon rind while whisking the eggs to scramble.

4. Hold the avocado gently and with a sharp knife, cut the avocado lengthwise around the seed. Open the two halves to expose the pit. Gently tap the pit with a knife with enough force so that the knife edge wedges into the pit, but not so hard as to cut all the way through it.Slowly twist the pit out. Scoop the half of the avocado with a spoon by gently inserting the spoon between the skin and the pulp and with a slow gentle motion dislodge the skin from the pulp. Now slice the avocado thinly.

5. In a mixing bowl whisk together the gram flour, salt and pepper along with water. Continue whisking and gradually adding more water if needed until the batter is smooth and looks like it can easily spread into a thin crepe while cooking (slightly runny than a pancake batter).

6. Over medium heat, add some oil in the skillet and pour some of the batter onto the skillet, using approximately ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the skillet surface evenly.

7. Cook until the the bottom of the crepe is lightly browned. Loosen it with a spatula and gently flip over to cook the other side, about 2 minutes. Keep aside.

8. Makes about 4 to 5 crepes.

Assembly

On a plate, place a crepe and put about 2 tbsp of scrambled eggs, some caramelized onions, arugula and about 3 slices of avocado.

Add some ketchup on your crepe or garnish with some freshly made salsa.

Making the salsa (optional)

In a bowl add all the ingredients for the salsa and smash the diced tomato pieces while mixing the ingredients. Adjust the seasoning. Add extra jalapeño if you like your salsa “very hot”. 

Notes

• Sauté sausage meat sausage in a skillet instead of eggs.

• You can use any other salad green like baby kale leaves, spinach leaves or mixed greens.

• Vegetarian option - sauté grated carrots, corn and green beans using the same seasoning for the eggs.