Mushroom and Veggie Crepes: Chef Guntas Sethi's Simple Recipe

If you are always confused about what to cook for lunch or dinner, this recipe is for you. These Loaded Veggie Crêpes are delicious, simple and feel like a fancy food without much effort. They are made with soft chickpeas and filled with delicious mushrooms, spinach and pesto, and they are sure to become a hit on any food.

How to Make the Batter

To make the crêpes batter, take 115g chickpeas flour and mix it with 350 grams of water. Add 1 tablespoon oil and some salt and pepper. Stir until well smooth. Cover the bowl and let it relax while preparing other parts.

How to Make the Filling

Heat 1 teaspoon oil in a pan. Add 1 tablespoon chopped garlic and 1 chopped onion. Cook for a few minutes, then add 2 cups of chopped mushrooms and 1 cup of spinach. Sprinkle 1 teaspoon of Italian spices, 1 teaspoon of chili flakes, and add salt and pepper. Add ½ teaspoon butter and cook until the veggies are soft and tasty.

How to Make the Red Pepper Pesto

In a blender, add 2 fried red bell peppers, 2-3 garlic cloves, 1 cup of basil leaves, 7-8 roasted walnuts, 1 tablespoon oil, ½ lemon juice and salt. Mix everything until everything is smooth. This gives Pesto Crêpes a rich and fresh taste.

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How to Cook the Crêpes

Heat a non-stick pan with a small oil. Put the batter and spread it like a thin pancake. You can add spring onions if you want. Let it cook, then add the filling and a little pesto. Fold the pan and cook for another minute.

Your Loaded Veggie Crêpes are ready! Enjoy them hot.