Chickpea Crêpe Tacos With Eggplant And Lamb

• 2 1/4 cups chickpea flour
• 1/4 cup plain yogurt, plus more for serving
• 2 1/2 teaspoons kosher salt, divided
• 3 tablespoons plus 1 teaspoon olive oil, divided
• 1/2 pound ground lamb
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon crushed red pepper flakes
• 1 (1-pound) eggplant, cut into 1" cubes
• 3 garlic cloves, thinly sliced
• 1/4 cup golden raisins
• 1/4 cup red wine
• 1 (15-ounce) can diced tomatoes
• 1/4 cup toasted pine nuts
• Baby greens, such as arugula, kale, or spinach, and lemon wedges (for serving)

1. Whisk flour, 1/4 cup yogurt, 1 1/4 tsp. salt, and 2 cups plus 1 Tbsp. water in a medium bowl; set aside.
2. Heat 1 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, red pepper, and 1/4 tsp. salt and cook, breaking up with a wooden spoon and stirring often, until browned, about 4 minutes. Transfer to a medium bowl with a slotted spoon, leaving fat in skillet.
3. Add 2 Tbsp. oil to skillet, then add eggplant and remaining 1 tsp. salt. Cook, stirring occasionally, until browned on all sides, about 5 minutes. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add raisins and wine and cook, stirring, until heated through, about 1 minute. Add tomatoes and their juices, pine nuts, lamb mixture, and 1/4 cup water. Reduce heat to medium and let simmer, stirring occasionally, until most of the juices have evaporated, about 15 minutes.
4. Meanwhile, swirl remaining 1 tsp. oil in an 8" nonstick skillet, then wipe it out with paper towels so there's just a sheen of oil coating skillet, then heat over medium-high. Whisk flour mixture to loosen, then pour about 1/3 cup into skillet. Immediately swirl to coat pan with batter, as if you're making a crepe, and cook until bottom is browned, about 1 minute. Flip and cook until browned, 30 seconds more. Transfer to a clean plate and cover with a towel to keep warm. Repeat with remaining batter, using greased paper towels to prepare pan before each, until you have at least 8 pancakes. (The batter can yield 11-12 pancakes, but you might have a few you'll need to discard-or nibble as a snack as you cook.)
5. Spoon lamb filling onto pancakes. Top with yogurt and greens and serve with lemon wedges alongside.
6. Pancake batter can be made 2 days ahead; cover and chill. Pancakes can be made 3 days ahead; transfer to resealable plastic bags and chill, or freeze up to 1 month. Reheat in skillet before serving.

chickpea flour, plain yogurt, kosher salt, olive oil, ground lamb, ground cumin, red pepper, eggplant, garlic, golden raisins, red wine, tomatoes, nuts, arugula

Taken from www.epicurious.com/recipes/food/views/chickpea-crepe-tacos-with-eggplant-and-lamb (may not work)