Chickpea-Rosemary Crepes with Sweet Potatoes and Goat Cheese
The flavors of fall shine in these chickpea-rosemary crepes stuffed with a sweet potato goat cheese filling and topped with a fresh and crunchy red pepper relish. Perfect for breakfast or brunch, the crepes themselves can be made ahead of time and filled to order.
Yield: 4 servings
For the crepes
  • 3.13 oz (about ¾ cup) chickpea flour
  • 3 tbsp all purpose flour
  • 2 tsp chopped fresh rosemary
  • 1 tsp lemon zest
  • ¼ tsp kosher salt
  • ⅛ tsp baking soda
  • ¾ cup Silk Original Almondmilk
  • 2 tbsp olive oil
  • 2 large eggs, lightly beaten
For the filling
  • 2 cups cooked mashed sweet potato, warm
  • 4 oz goat cheese
For the pepper relish
  • 1 yellow bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • ½ small onion, diced
  • 1 tsp olive oil
  • ½ tsp balsamic vinegar
  • salt and black pepper, to taste
  1. For the crepes, in a large bowl, whisk together the chickpea flour, all-purpose flour, rosemary, lemon zest, salt, and baking soda. Whisk in the almond milk, olive oil, and eggs until just combined. Let stand for 30 minutes while you prepare the filling and relish.
  2. In a medium bowl, stir together the warm sweet potatoes and the goat cheese. Season to taste with salt and black pepper.
  3. In a separate medium bowl, toss together the bell peppers, onion, olive oil, and balsamic vinegar for the relish. Season to taste with salt and black pepper.
  4. To make the crepes, heat an 8-inch crepe pan or nonstick skillet over medium-high heat. Pour about 2 tbsp of batter into the pan, quickly tilting the pan in all directions so that the batter evenly covers the skillet. Cook for 30 seconds. Flip crepe when it can easily be loosened from the skillet just by shaking it, and the underside is lightly brown. Cook 10 seconds more on the second side. Repeat with remaining batter.
  5. Divide the sweet potato filling evenly among the crepes and serve topped with the pepper relish.
Adapted from Cooking Light
Nutrition Information
Serving size: 3 crepes
Recipe by Joanne Eats Well With Others at