Mountain High Chickpea Crepes
1 bunch seasonal greens, such as sorrel, dandelion, nettles
2 heads baby lettuce
1 fennel bulb, thinly sliced
1 teaspoon chopped tarragon
1 teaspoon chopped chives
1 tablespoon raw sprouted pumpkin seeds
8 green olives, pitted and sliced
Juice of 1/2 lemon
Olive oil, to taste
Flaky sea salt, to taste
1 cup sprouted chickpea flour
1 tablespoon olive oil or coconut oil, plus more for pan
1 cup filtered water
1/2 teaspoon salt
Pumpkin seed butter, coconut mayonnaise or tahini dressing
Black pepper, to taste
Start by assembling the salad. (You can substitute any salad recipe you love.) When the crepes are hot, you'll want to eat them right away! Place the greens, lettuces, fennel, tarragon, chives, pumpkin seeds and olives in a deep salad bowl. Dress generously with the lemon juice, oil and salt. Set aside.
To make the crepes: Add the flour, oil, water and salt to a medium mixing bowl and whisk until blended. Heat a nonstick skillet or crepe pan over medium high heat. Add oil to coat. When the oil is hot, pour 1/4 to 1/2 cup of batter into a pan and gently swirl the pan to spread the batter evenly. Watch carefully, and when the top begins to bubble and the underside is a light golden brown, flip the crepe to cook the other side for about a minute. Transfer to a plate and repeat with the remaining batter.
To serve, place a crepe on each plate, spread with a coating of pumpkin seed butter, coconut mayo or tahini and pile high with salad greens. Keep extras in a warm oven.