Chickpea Crepes with Pulled Jack-fruit Stuffing & Asparagus Broccoli Salsa

March 05 2019, Tuesday Dinner


WHAT:

Chickpea Crepes (makes large 4-6):

• 1 cup chickpea flour
• 1 1/4 cup water
• pinch of salt
• pinch of black pepper
• pinch of cumin powder 
• pinch of smocked paprika powder
• oil as needed to make crepes

Pulled Jack-fruit Stuffing:

• 20oz. can of young green jack-fruit in brine(like this), pulled (*see details below)
• 1/2 onion,vsliced
• 2 cloves of garlic, minced
• 1/3 cup BBQ sauce + 1tbsp chipotle or other spicy sauce
• salt to taste
• 1/4 cup water
• 1 tbsp oil

Asparagus Broccoli Salsa:

• handful asparagus (approx. 6-8oz.), remove bottom wooded part and then blanched
• (Optional) handful broccoli florets (about 6-8 florets or as needed), blanched
• handful of cilantro leaves
• 1/2 onion, cut into large squares
• 2 cloves of garlic, roughly chopped in big pieces
• 1 jalapeno, cut in half and remove seeds
• 1/2 lemon 
• salt per taste
• pinch of black pepper 
• 1/2 tbsp oil

Garnish (optional):

• roasted pumpkin seed
• shredded cheese
• sliced avocado

HOW:

Asparagus Broccoli Salsa:

• Blanch asparagus and broccoli: boil few cups of water, once boiling add pinch of salt, asparagus and broccoli and cook for 1-2 minutes, remove and immediately add asparagus and broccoli into a bowl if ice water to stop cooking.
• In a pan, heat oil and add onion, garlic and jalapeno. Saute for few minutes.
• Add asparagus, broccoli, cilantro, onion, garlic, jalapeno, lemon, salt and black pepper in blender and pulse few times to create salsa consistency - add water if needed. Adjust salt, lemon and pepper per taste.

Pulled Jack-fruit Stuffing: (*reference this video for the method)

• Preheat oven at 425F.
• Drain jack-fruit pieces from the can and cut each piece in thin slices (from pointed core to top).
• In a pan, heat oil and add sliced onion and saute till translucent. Add garlic and cook for 1-2 more minutes. 
• Add jack-fruit, salt and water, cover and cook for few minutes until jack-fruit is tender.
• Once jack-fruit is tender, gently mash the mixture with potato masher until you see fibers separated. 
• Add BBQ sauce and mix well and take off of heat.
• Spread the jack-fruit mixture on an oven tray and bake for 10-15 minutes or until you see the mixture dried out and some pieces start to get caramelized. Broil on 500F for 1-2 minutes and remove.

Chickpea Crepes:

• Mix all ingredients and let the batter sit for 30 mins.
• In a pan, heat little oil and add about 1/3 cup batter and spread it around by turning the pan around - like crepe
• Once the edges start to dry and separate from pan, flip and cook other side for 1-2 mins. Make sure it is not too crisp - some light brown spot should be enough to cook on both sides. 
• Continue making crepes and stacking them on top of each other to keep it moist.

To assemble, spread the salsa on a crepe, add jack-fruit stuffing, add optional garnish like pumpkin seeds/cheese/avocado slices. Then roll like a burrito and enjoy!