This recipe of vegan pumpkin crepes filled with carrots, herbed non-dairy yogurt and chervil makes a lovely lunch for 2 or a light brunch.

Serving Size: 2
Yield: 4 crepes

Ingredients:

for the crepes:

  • 1 cup chick pea flour
  • 1 cup AP flour
  • 1 teaspoon cornstarch
  • ½ cup pumpkin puree
  • 3 cups water
  • 1 tablespoon cooking oil
  • ½ teaspoon salt
  • 1 tablespoon sugar

for the filling:

  • 2 cups carrots, peeled and grated

for the sauce:

  • 2 cups non-dairy yogurt
  • 1 teaspoon ground anise or fennel
  • ½-¾ cups chervil, cleaned and chopped

for the garnish:

  • a few chervil fronds

Directions:

  1. To make the crepes place the 2 flours in a bowl.
  2. Add the salt, cornstarch and sugar and lightly mix with a fork.
  3. Mix the 1/2 cup of pumpkin puree with the 3 c ups of water.
  4. Peel and grate the carrots.
  5. Clean the chervil, reserve a few as garnish and chop the rest.
  6. Mix the non-dairy yogurt with the anise and pinch of salt and a splash of water.
  7. Add the chopped chervil and mix again.
  8. Heat a large frying pan or crepe pan.
  9. Add a small amount of oil and spread over the pan.
  10. Add 1 soup ladle of crepe batter and lightly fry until there are bubbles on top of the crepe and it looks to be “dry”
  11. Flip the crepe over and lightly cook the other side.
  12. Place the cooked crepe on a serving plate.
  13. Add a small amount of oil to the crepe pan and another ladle of batter.
  14. While the 2nd crepe is cooking, fill the first crepe with a handful of grate4d carrots, some of the yogurt/chervil mixture and fold the crepe in half.
  15. Garnish with a few chervil fronds and continue cooking the 2nd crepe.
  16. This recipe made 4 nice sized crepes.