Ah, crepes.Crepes are good.Very good.
Though, I am not sure these are crepes, or not.They very well may be, and that is what we will call these.See, I am a simple man.Older, wiser, neither apply to me.
What am I talking about? No idea.Oh yes, I am talking about crepes, crepes made with chickpea flour.
I made up the sauce, I am not sure what I had in mind, but it seemed to work well, could have been pureed a bit more, perhaps.
The filling; A combination of roasted vegetables and tomatoes.
Roasted Vegetables Filling
- 2 cups of diced eggplant.
- 2 cups of summer squash, diced.
- 1 green pepper, diced.
- 1 teaspoon of cayenne pepper.
- 1 teaspoon of marjoram.
- 3 teaspoons of thyme.
- 2 tablespoons of olive oil.
First, you will want to preheat your oven to 400 degrees.Toss, mix, whatever, the vegetables with the oil and other ingredients.Oil a baking pan, and place the vegetables on said pan and place in oven.Cook for 30 minutes, or till they are cooked, not burnt.Every ten minutes, remove the pan and stir the vegetables.
Almond Garlic Sauce
- 1/4th a cup of almond slivers.You could roast them first, I thought of that after the fact.Oops.
- One piece of toasted bread.
- 3 tablespoons of minced garlic.
- 1 tablespoon of olive oil.
- 1/4th a cup of soy unsweetened milk.
- 3/4th a cup of vegetable stock.
- Dash or two of salt.
- Dash or two of pepper.
Place all ingredients into your processor and process till it is a puree.I left mine a bit chunky, but perhaps it being more pureed could be better.I liked it.Once done, set aside.
- 2 cups of chickpea flour.
- 3 tablespoons of olive oil.
- 2 and a half cups of water.
- Teaspoon of salt.
- Additional oil.
You know that large bowl I mention often? You will need it, again.Combine the salt and flour in this infamous large bowl.Now, mix in the oil, followed by the water.Mix well, I used a whisk, and that worked just peachy.Meanwhile, brush a skillet with oil, and heat the skillet, between medium and high.Once the skillet is heated up, pour about 3/4th a cup of the batter into the skillet.While it is cooking, add salt and pepper to it.They should only take a few minutes to cook, you will know they are ready when the top side is no longer wet.Repeat till all your batter is cooked, and you have some crepes.
Boy, oh boy.Easy, I promise.
I should said I am sorry for that.I mean, saying ” Boy, oh boy” is fairly lame, and if there is one thing I try not to be, it is that.Clearly.
Now, you will want to build your crepes,this should be fairly easy for you.I diced up some tomatoes, and layered them out on top of a layer of the roasted vegetables, rolled them up, and topped with a bit of the sauce I created for the crepes.
They are almost as easy as I am.Though, I am not, or something.Forget that, and just enjoy the crepes.
I could say I have been a bad host; I have hardly posted anything in the last week, or so.Well, I could say that, I really could.But, guess what? I am not going to, fuck off if you thought I should.
What can I offer? Vegetables with couscous.I stole the idea, kind of, from here.
It is a fast and easy dish, much like myself, or something.But, enough about me.
- Cup and another one forth a cup of Couscous.
- Cup of water, with Salt.
- Cup of thinly sliced Carrots.
- Cup of thinly sliced Zucchini.
- Cup of thinly sliced Summer Squash.
- Cup of Chickpeas.
- Half a cup of Raisins.
- 2 Tbsp Olive Oil.
- Tbsp of Thyme.
- Tbsp of Oregano.
- Tbsp of Basil.
- Salt and pepper, to taste.
This is easy.I like saying that, and maybe say it to often.However, this is easy.So, take your trusted skillet, and heat up the oil in it.Now, toss in your carrots, squash, and zucchini.Cook till they soften, I would gather around 8 or so minutes.I should add I cooked them over medium heat.Yes, that information could be needed.
Meanwhile, get that water and salt boiling.Once it is boiling
take off the burner, and pour in the couscous.Let it sit for 5 minutes.Back to the skillet,add the remaining ingredients, including the seasonings.Now mix in the couscous, toss it, mix it, whatever.
Serve, eat,lick, whatever it is you like to do with your food.