Stuffed Veggie Crepe

• 3/4 cups Garbanzo Bean Flour
• 1 cup Water
• 2 Tablespoons Extra Virgin Olive Oil Plus Extra For Your Skillet
• 1/2 teaspoons Sea Salt
• 3 Tablespoons Veggie Broth
• 1/2 cups Green Beans, Frozen
• 3 whole Shallots, Minced
• 1 whole Red Pepper, Stem And Seeds Removed, Chopped
• 1 dash Sea Salt And Pepper
• 8 ounces, weight Kale, Chopped
• 1/4 cups White Wine
• 1/4 cups Pine Nuts

1. For the crepes:
2. 1.
3. In a medium bowl, whisk together the flour, water, olive oil and salt.
4. 2.
5. In a 10-inch non-stick skillet, heat 1 teaspoon of olive oil over medium-high heat.
6. Pour 1/3 cup of the batter into the pan.
7. Cook until the underside edges begin to turn golden, about 3 minutes.
8. Flip the crepe and continue to cook on the other side until golden.
9. Remove the cooked crepe to a plate.
10. Repeat with remaining batter.
11. Makes 4-5 medium size crepes.
12. For the filling:
13. 1.
14. In a non-stick skillet, heat the broth over medium-high heat.
15. 2.
16. Add green beans, shallots, red pepper, salt and pepper.
17. Cook for 5 minutes, stirring frequently, until the vegetables begin to soften.
18. 3.
19. Add the kale, wine and pine nuts.
20. Stir until the kale wilts, about 5 minutes.
21. 4.
22. To assemble, spoon the filling into the center of each crepe and roll it up.
23. Thats it!
24. Enjoy!

garbanzo bean flour, water, skillet, salt, veggie broth, green beans, shallots, red pepper, salt, weight kale, white wine, nuts

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/stuffed-veggie-crepe/ (may not work)