Lunchbreak: Chickpea and veggie scramble crepe from Purple Sprout Cafe

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Irina Kuznetsova, owner

Karim Raimbekov, owner

Purple Sprout Cafe
341 E. Dundee Road
Wheeling
(224) 223-7133
purplesprout.com

Chickpea and Veggie Scramble Crepe

Batter:
2 cups brown rice
2 cups red rice poha
1 cup red lentils
pinch of sea salt

Filling:
garbanzo bean flour
onions, diced
carrots, diced
celery, diced
sea salt
black pepper
water
vegetable or seed oil of choice

Directions:

Soak brown rice and red rice poha together, and lentils and sea salt together in twice as much water for at least 5 hours. Strain the water, blend all the ingredients together.  Use the water from soaking lentils for blending if necessary to make it more liquid. You can use an electric blender, or an immersion blender.

To make the chickpea veggie scramble filling, play with the quantities until you get as much filling as you like. Mix about a 1/4 cup chickpea/garbanzo bean flour and a pinch of sea salt and black pepper (and any spices of your liking) with water (start with a little and keep adding until the mixture is thick but still very liquid).   Saute about a handful of the vegetables in a pan with a bit of oil for 2-3 minutes, then pour the desired amount of chickpea mixture over and cook for another 3-4 minutes. In the meantime, using a bit of oil pour the desired amount of crepe batter in a skillet and swirl around to coat the surface of the skillet. Let it cook for as long as the sides are starting to curl up or separate from the skillet (about 2 minutes), flip to the other side and cook for another minute or so. Fill the crepe with the filling by either rolling it up or making a triangle (folding in half first).