Savory Spring Crepes

5.0
(3)

Elegant, yet filling. Protein-packed, yet airy and light. These savory spring crepes are perfect for a light dinner for two, or a simple brunch.

Savory Spring Crepes Recipe
Photo: Greg DuPree
Hands On Time:
35 mins
Total Time:
35 mins
Yield:
2 serves

These crêpes are simple to cook. Topped with asparagus, feta, and avocado, the result is a refreshing spin on a vegetarian meal that you might have heard referred to as socca. Once you’ve gotten the hang of the recipe, try mixing up the fillings with any number of savory combinations.

Ingredients

  • 1 cup chickpea flour

  • ¾ teaspoon kosher salt, divided

  • 6 tablespoons olive oil, divided

  • 3 ounces feta cheese, crumbled (about ¾ cup)

  • ¼ cup plain whole-milk Greek yogurt

  • teaspoon freshly ground black pepper

  • 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces (about 3 cups)

  • 1 teaspoon cumin seeds

  • Watercress, sliced avocado, and lemon wedges, for serving

Directions

  1. Preheat broiler with rack 6 inches from heat. Whisk flour and ¼ teaspoon salt in a medium bowl. Gradually whisk 1 cup water and 2 tablespoons oil into flour until smooth. Set aside for 10 minutes.

  2. Meanwhile, process feta, yogurt, pepper, and ¼ teaspoon salt in a food processor until smooth, about 1 minute. Set aside.

  3. Toss asparagus, 1 tablespoon oil, and remaining ¼ teaspoon salt on a rimmed baking sheet. Broil until crisp-tender, 3 to 5 minutes. Heat 2 tablespoons oil in a large nonstick skillet over medium. Add cumin seeds and cook, stirring often, until golden and fragrant, about 2 minutes. Transfer to a bowl; wipe skillet.

  4. Heat 1½ teaspoons oil in skillet over medium-high. Pour in half of batter (about ¾ cup) and swirl skillet to cover bottom. Cook until bubbles form on surface and top looks slightly dry, 4 to 5 minutes. Loosen edges with a spatula and flip crepe. Cook, undisturbed, until cooked through, about 2 minutes. Slide onto a large plate. Repeat with remaining 1½ teaspoons oil and ¾ cup batter.

  5. Top with whipped feta, asparagus, watercress, and avocado. Squeeze 1 lemon wedge over each crepe and drizzle with cumin oil.

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