Spinach-Filled Chickpea Crepes

3/4 cup chickpea flour
1/4 cup red or brown rice flour
1/2 teaspoon salt

1 egg
1/2 tablespoon olive oil (plus more for greasing the pan)
1/3 cup rice milk (or other non-dairy/gluten-free milk)


1/2 tablespoon olive oil
2 garlic cloves, minced
1 red onion, thinly sliced
2 bunches of spinach, roughly chopped
salt and pepper to taste

2 tablespoons whole almonds

Yields 4-6 crepes
In a bowl, combine flours and salt. In a separate bowl whisk the egg. Stir in olive oil and milk. Combine egg mixture with flour mixture. Add water in small amounts until the batter is runny. Let sit for 10 minutes.

Meanwhile, prepare the filling.
In a dry pan, roast the almonds for 5 minutes over low heat. Let cool, then finely chop. Set aside.

In a pan, heat the olive oil over medium heat. Fry the onions, until softened. Add garlic. Keep frying until onions start to to brown. Add spinach and cook until just wilted. Season with salt and freshly ground pepper.
Heat a lightly greased non-stick pan over medium heat. Pour in some of the batter, move the pan around immediately to ensure even spreading  in thin layer. Flip over when bottom side is cooked, about 2 minutes. Then cook for another minute. Transfer crepe to a plate. Place 1-2 tablespoons of the spinach filling on one quarter of the crepe. Sprinkle with chopped almonds. Fold over the crepe horizontally and vertically, so you'll get a triangle and the the spinach will sit in a pocket. Repeat with remaining batter and filling.

Sprinkle each crepe triangle with freshly ground pepper. Serve immediately.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com