Crepioca

Name: Crepioca
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 serving
Ingredients: 3 tbsp Chickpea Flour; 1 tbsp Tapioca; 8 tbsp Water; 0.5 Tomato; 0.5 Avocado; 2 leaves Lettuce; 1 tsp Oregano; 1 tsp Black Pepper; 0.5 tsp Salt; 1 tsp Garlic Powder; 0.25 Lemon; 1 tbsp Olive Oil

Chickpea crepe filled with avocado, tomato and lettuce — light and tasty

BREAKFASTSNACKS

Total

10min

Prep

5min

Cook

5min

Servings:serving

3 tbspChickpea Flour
1 tbspTapioca
8 tbspWater
0.50Tomato
0.50Avocado
2 leavesLettuce
1 tspOregano
1 tspBlack Pepper
0.50 tspSalt
1 tspGarlic Powder
0.25Lemon
1 tbspOlive Oil

Crepioca

Chickpea crepe filled with avocado, tomato and lettuce — light and tasty

BREAKFASTSNACKS

Total

10min

Prep

5min

Cook

5min

Servings:serving

INGREDIENTS

3 tbspChickpea Flour
1 tbspTapioca
8 tbspWater
0.50Tomato
0.50Avocado
2 leavesLettuce
1 tspOregano
1 tspBlack Pepper
0.50 tspSalt
1 tspGarlic Powder
0.25Lemon
1 tbspOlive Oil

INSTRUCTIONS

1In a bowl, mix the tapioca and chickpea flour.
2Gradually add the water to avoid lumps.
3Then add the salt, black pepper, oregano and garlic powder.
4Heat the olive oil in a frying pan. Pour in the batter and spread it evenly across the pan.
5Cook for 90 seconds, then flip. Cook for another 90 seconds and transfer to a plate.
6Add the lettuce leaves and 3 tomato slices to the crepioca, and season with salt and pepper to taste.
7Add the avocado slices and drizzle with a few drops of lemon.
8Fold the crepe and it's ready to serve.