INGREDIENTS:
Crepe:
1¼ cup chickpea flour
1⅓ cup spring water
¼ tsp sea salt
Filling:
¼ cup avocado oil
1 cup mushrooms | sliced
½ cup onions | sliced
1 tsp basil
1 tsp sea salt
1 tsp onion powder
1 cup kale
INSTRUCTIONS:
Filling:
In a pot, add the oil and the rest of the ingredients starting with the onions. Cook on medium heat for 5 minutes. Set aside.
Crepe:
In a blender, add the chickpea flour, water and sea salt. Blend until smooth.
In a pan brushed with avocado oil, add ¼ cup of the mix. Cook on medium heat until the edges look dry and firm, then flip to cook the other side. Add the filling to the crepe and serve with sour cream and hot sauce. Then enjoy!