Chickpea Crepes with Mushrooms

This recipe is from crazy sexy kitchen it is wonderful and gluten free!

Artichoke Aioli

  • 1 c raw cashews, soaked for 4 hours
  • 1/8 – 1/4 c water
  • 3 tbsp lemon juice
  • 1/4 c artichoke hearts + 1 tbsp marinade
  • 2 tbsp tarragon
  • 2 tbsp parsley
  • 1 1/2 tbsp shallot
  • Salt and pepper

Chickpea Crepes

  • 1 1/2 c water
  • 1/2 c olive oil
  • Salt and pepper
  • 1 1/3 c chickpea flour
  • 2 tbsp rosemary

Mushrooms

  • 2 tbsp vegan butter
  • 1 1/2 c mixed mushrooms, chopped
  • 2 tbsp chives

Tomatoes

  • 8 oz cherry tomatoes
  • Olive oil spray
  • Salt and pepper

For artichoke Aioli: Combine all ingredients in a high spread blender until smooth, add more water if needed.

Chill.

Crepes: Combine all ingredients until smooth. Heat a griddle over medium, spray with olive oil. Ladle 3/4 c on the mixture and spread to a thin circle, cook 3 – 4 minutes per side. Repeat.

Tomatoes: Toss tomatoes with other ingredients and roast at 425 for 10 – 15 minutes until they start to crack.

Mushrooms: heat a pan over medium heat, melt butter and add remaining ingredients and sauté for 10 minutes until they have release their moisture and the pan Is almost dry.

Divide the mushrooms and tomatoes among the crepes and top with Aioli.

Serves 4 – 6.

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