Vegan Nettle Crêpe with Beetroot, Chickpeas, and Blueberries
Ingredients
- —3 handfuls of fresh nettle tops
- —150 g chickpea flour
- —325 ml unsweetened plant-based milk
- —1 tbsp apple cider vinegar
- —1 tsp garlic powder
- —1 tsp baking powder
- —Salt to taste
- —Black pepper to taste
- —2 cooked beetroots, diced
- —240 g canned chickpeas, rinsed and drained
- —100 g fresh blueberries
- —1 tsp ground cumin
- —Juice of half a lemon
- —2 tbsp finely chopped fresh parsley
- —1 tbsp vegetable oil for frying
Instructions
Blanch the nettle tops in boiling water for 1 minute
Rinse immediately with cold water, squeeze out excess moisture, and chop finely
Mix chickpea flour, plant-based milk, apple cider vinegar, garlic powder, baking powder, salt, and pepper into a smooth batter
Stir in the chopped nettle
Let the batter rest for 10 minutes
Combine beetroot with chickpeas, lemon juice, cumin, and fresh herbs
Warm the filling briefly in a pan
Heat a little oil in a frying pan
Pour a thin layer of batter into the pan and swirl to spread evenly
Cook for 1–2 minutes on each side until golden brown
Fill with the beet-chickpea mixture
Top with blueberries and serve immediately
Serving Tip
A refined, plant-based crêpe where the fresh green of nettle meets the earthy softness of beetroot and chickpeas. The blueberries add a subtle sweet note that balances the dish perfectly. A surprising, pure, and colorful recipe. These vibrant crêpes are best served unfolded, showcasing the filling beautifully.
Storage Tip
Store the crêpes and filling separately, covered, in the fridge for up to two days. Reheat briefly before serving.