Chickpea Crepes with Herbed Yogurt, Spiced Carrots and Crispy Egg

Instructions

1. 1

   In a bowl, whisk together the chickpea flour, water, 15 ml (1 tbsp) olive oil, 3 g (1/2 tsp) salt, 1 g (1/2 tsp) ground cumin, and black pepper until smooth. Let the batter rest for 10 minutes.

2. 2

   While the batter rests, make the yogurt: combine the Greek yogurt, parsley, mint, garlic, lemon juice, and a pinch of salt. Mix well and keep chilled.

3. 3

   Heat a large skillet over medium heat with 15 ml (1 tbsp) olive oil. Add the grated carrot, sweet paprika, the remaining ground cumin, honey, and a pinch of salt. Cook for 4 to 5 minutes, stirring, until the carrot is tender but still slightly firm. Keep warm.

4. 4

   Place a nonstick crepe pan or medium skillet over medium heat. Lightly grease if needed. Pour in one quarter of the batter and swirl to form a thin crepe. Cook for 2 minutes on the first side and 1 minute on the second side. Repeat with the remaining batter to make 4 crepes.

5. 5

   If you want to keep the crepes warm, place them on a tray in a 200°F (95°C) oven for up to 5 minutes while you finish the eggs.

6. 6

   In a clean nonstick skillet over medium-high heat, cook the eggs with a few drops of olive oil for 2 to 3 minutes, until the whites are set and the edges are crisp. Season with a pinch of salt.

7. 7

   To serve, place one crepe on each plate, add a generous spoonful of herbed yogurt, divide the spiced carrots over the top, and fold or loosely roll the crepe. Top with a crispy egg.

8. 8

   Finish each serving with toasted sesame seeds, chopped chives, and a little more black pepper to taste. Serve immediately.