Oct 24, 2013
Peppers ‘n’ Onions Breakfast Besan Crêpes
You could easily call this an omelette but I chose to call it a crêpe because the “egg” part is more similar to a crêpe in texture, though the taste is definitely closer to an omelette! So you can choose to call it whatever you wish. And it’s not only great for breakfast but it would also serve well as a lunch or even a light dinner. Besan flour is made from ground chickpeas which adds a lot of plant-strong protein to this dish. You can find it online here or at most Asian markets and all Indian markets, if you’re lucky enough to have one nearby.
I was in the mood for something different for breakfast so I gave this a try and it’s definitely staying on my list of meal rotations. We all loved it! You can fill it with whatever veggies you like. I happened to have lots of peppers on hand from my garden so I chose to use them. They added a lot of flavor and a wonderful crunch, too. I also used some of my homemade cashew cream cheese inside which was a super tasty addition. Use some vegan cheese if you like—sky’s the limit on the fillings! It was yummy with a little hot sauce on the side, too… yes, definitely a change-up on the usual breakfast fare around here.
- 1 cup besan flour
- ¼ cup nutritional yeast
- 1 TBS ground chia seeds
- 1 tsp baking soda
- 1 tsp onion powder
- 1 tsp chopped cilantro
- 1 tsp chopped parsley
- 1 tsp India Black Kala Namak (optional but adds a great eggy flavor!)
- ½ tsp turmeric powder
- ¼ tsp curry powder
- few twists of freshly ground black pepper
- 1 cup water
- ½ cup unsweetened soy milk or other non-dairy milk
- 1 tsp apple cider vinegar
- 4 bell peppers, chopped
- 1 large onion, chopped
- 1 tsp Spike salt-free seasoning
- cashew cream cheese
|almost ready to flip|
|adding the fillings|
- Combine all ingredients, except the soy milk and vinegar in a bowl and whisk until it is well mixed with no lumps. Set aside.
- Combine the soy milk and the vinegar and set aside.
- Prepare whatever veggies you are going to use for your fillings. For the peppers and onions, sauté the onions in a little water until the onions are tender, then add the peppers and sauté until hot but still crunchy, adding small amounts of water as needed to prevent sticking. Turn off the heat and set aside.
- Next add the soy/vinegar mixture to the besan batter and whisk well.
- Heat a non-stick skillet over medium heat. It’s best to use either a flat griddle or a crêpe pan for easier flipping.
- Wipe the pan with a tiny bit of vegetable oil (optional, depending on your pan—try a small test crêpe without oil first—you may not need it).
- When the pan is hot, drop the batter by 1/3 cup for each crêpe and tilt the pan around so that the batter forms a large circle, about 8″ wide.
- Let the crêpe cook until it is COMPLETELY dry on the top. If you try to flip it too soon it will break apart. When it looks dry, gently slide a non-stick spatula underneath all sides to loosen it, then flip and cook for about 2 more minutes.
- Fill one side of each crêpe with your chosen fillings and fold over.
Makes 5 crêpes. Enjoy!