We seize what remains chilly summer and a cold meal to prepare crepes with chickpeas, vegetables and yogurt sauce.

Let the recipe!

INGREDIENTS mass crepes

• 50g AOVE (Extra Virgin Olive Oil)
• 600g of soymilk / or vegetable milk
• 220g of wholemeal spelled
• 4 eggs
• salt to taste

filling INGREDIENTS

• 200g MIAU cooked chickpeas
• 50g chopped zucchini
• 50g chopped eggplant
• 30g carrot chopped

INGREDIENTS raita

• 150g Greek yogurt
• 1 garlic clove
• Juice 1 lemon
• A sprig of mint
• 1 tablespoon of EVOO

PREPARATION crepes

1. We put all ingredients in a blender and beat 1 minutes or until a homogeneous mass is left. Reserve half hour.
2. In a frying pan, with a kitten let oil mass into (very little so they are finite).
3. We turn to be done on both sides and repeat the process with the remaining dough.
4. We reserve the crepes.

PREPARE stuffing

1. We cooked on medium heat and oil with a kitten eggplant and zucchini. reserve.
2. We opened a can of chickpeas already cooked and we rinsed with water and clarified. reserve.
3. We reserve the raw carrot sticks.

Preparation of yoghurt sauce.

1. We put all ingredients in a blender and grind a 15 seconds. reserve.

MOUNTING cold crepes

1. We put a pancake on the plate and extend sauce.
2. We added over vegetables (eggplant, zucchini and carrot).
3. And finally put the beans on top.
4. We roll up the crepe and enjoy.