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Chickpea Crepes with Cinnamon Cashew Ricotta & Persimmon-Apple Compote

If I’ve learned anything over the last 4 years of cooking, blogging, & attempting new recipes it’s that even the most passionate attempts at creating something new can leave one feeling absolutely futile. One such recipe that loves to lead way of failures in my kitchen…crepes. Mind you, I did come to a point of feeling somewhat successful with crepe making (see this post), but as with most achievements, rather than rest on complacent laurels, I was filled a desire to aim higher. With a New Year’s brunch on my calendar & many “gluten-free” guests in attendance, I thought I would try my hand at “gluten-free” crepes. Now, I’d already decided what I would make for the brunch (Black Eyed Pea & Collard Breakfast Tacos), but I continued to peruse the breakfast & brunch sections of my beloved collection of cookbooks, thus stumbling upon a recipe for chickpea crepes in Crazy Sexy Kitchen. While chef Chad’s overall dish was savory, I was thinking sweet, & with a handful of subpar persimmons left over from a cheesecake I made a few weeks ago, I thought a winter fruit compote might be a wonderful topping/filling for the sweet crepe. Oooohh & for an extra added creamy decadence, perhaps a cinnamon cashew ricotta? For the first time in quite sometime the inspiration was flowing! Feeling back on my game & ready to rumble, I got to work. 

I used the trusty Vegan Yum Yum recipe as my guide, swapping out regular flour & using chickpea flour in its place. While the batter “rested,” I made the compote & ricotta. As to be expected, it took burning through the first few crepes to get the balance right. The final few turned out “better,” although I know now more than ever that I must invest in one of these for flipping! 

Then came the plating & tasting. While the compote & ricotta were both delicious, the crepe will need some refining. A bit too dense. Not as thin & pliable as a crepe should be, but not as thick as a pancake. Perhaps I should follow chef Chad’s recipe exactly so I know next time what consistency I am looking for? Perhaps the batter wasn’t thin enough? And, perhaps, since I am not gluten-free, I will save the experimenting for someone else & stick to the tried & true white flour version? I make crepes but once a year, so a little white flour here & there won’t kill me! 

Here is a run down of the recipes: 

What worked - 

"Persimmon-Apple Compote"

  • 2 persimmons, peeled & chopped
  • 1 large apple (I used pink lady), peeled, cored & chopped
  • 4 Tbsp. water, divided
  • 2 Tbsp. agave or honey
  • Splash of apple cider vinegar
  • 1/2 tsp. all spice
  • 2 tsp. arrowroot powder
  • Squeeze of fresh lemon

Preparation: 

  1. In a small saucepan, combine chopped persimmons, apple, 2 tablespoons water, honey, & apple cider vinegar. Bring to a boil over medium heat (about 4 to 5 minutes). Reduce heat to medium-low & simmer for 10 minutes, stirring occasionally.
  2. In a small bowl, combine arrowroot powder & remaining two tablespoons of water. Add to fruit in pan & stir until thickened. Finish with a squeeze of fresh lemon. Remove from heat & cool before serving. 

"Cinnamon Cashew Ricotta"

Ingredients:

  • 1 cup raw cashews, soaked
  • 1/3 cup water
  • A few dashes of cinnamon

Preparation:

  1. Soak the cashews for at least two hours in a bowl of water. 
  2. Drain cashews & place food processor with 1/3 cup of water, blend scraping down sides as needed until creamy. Add a few dashes of cinnamon & blend. Adjust seasoning to taste. 

What needs refining - 

"Sweet Chickpea Crepes"

***adapted from Vegan Yum Yum

  • 1/2 cup unsweetened almond milk
  • 2/3 cup water
  • 1/4 cup Earth Balance, melted
  • 1 cup chickpea flour
  • 1/4 tsp. Himalayan pink salt
  • 1 Tbsp. vegan sugar
  • 2 tsp. vanilla extract
  • 2 Tbsp. water, to thin if needed
  • Coconut oil cooking spray

Preparation:

  1. Place all the ingredients into a blender. Blend until smooth. Transfer to a 2 cup glass measuring cup & refrigerate for 30 minutes.
  2. Once the batter has rested, cook crepes in a greased crepe pan (I use All Clad) or a non-stick pan over medium high heat. Use just enough batter to quickly coat the pan (approximately 1/2 cup.), quickly titling the pan so the batter spreads evenly. Once cooked & beginning to brown, gently flip crepe & cook the other side for a minute or two.
  3. Spread a generous layer of cashew ricotta on crepe & roll up. Top with compote & pomegranate seeds.

Use the crepe recipe with caution! I do not wish be held responsible for ill attempts at crepe making! ;) I am posting it here as a guide with the hopes that some of you more culinary inclined readers might take a looksie & offer some suggestions, though. I wish you much success in your crepe creating adventures. So, go forth, & please offer some advice if you have any. 

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