Garbanzo Bean Crepes With Grilled Portobellos and Spinach Ricotta

Garbanzo bean flour is also called chickpea or besan flour.

Makes 8 (81⁄ 2- inch) crepes

FOR THE CREPES:

11 ⁄ 2

1 cup garbanzo bean flour

1⁄ 4

cups water

cup olive oil

1 teaspoon sea salt 1 egg

1⁄ teaspoon ground

2 cumin

2 tablespoons chopped chives

Cooking spray, for griddle

FOR THE STUFFING:

2 large portobello mushrooms

Olive oil, as needed

Sea salt, as needed

1⁄ 2 onion, chopped

1 clove garlic, minced

1 teaspoon ground cumin

3 cups packed spinach leaves, chopped into bite-size pieces

1 cup ricotta

1 tablespoon chopped parsley

Pinch ground black pepper, or to taste

FOR THE YOGURT SAUCE:

1⁄ 2 cup Greek yogurt

21 ⁄ teaspoons

2 freshly squeezed lemon juice

2 tablespoons water, or to taste

1⁄ teaspoon sea salt,

4 or to taste

1 green onion, whites and greens, chopped

1 tablespoon chopped fresh basil or cilantro, to taste

TO GARNISH: chopped chives

Pour the water, f lour, oil, salt, egg and cumin into a blender. Blend on high for 10 seconds; scrape down sides, then blend for an additional 15 seconds. The batter will be runny (about the consistency of half-and-half ). Stir in the chives. Place in the refrigerator while you prepare the stuffing.

Place a grill pan (or cast-iron skillet) on medium-high heat. Use a paper towel to remove dirt from the mushrooms, then remove stems and discard. Brush olive oil onto each side of both mushrooms and season with salt. Grill the mushrooms for 5 minutes on each side or until tender. Remove to a chopping board and cut into 1⁄4- inch-thick slices; set aside.

Place a 10-inch skillet on medium heat. Drizzle in 1 tablespoon of olive oil. When the oil is hot and shimmering, add the chopped onions and cook, stirring until lightly golden. Add garlic and cumin, cook, stirring, for 1 minute longer. Toss in the spinach, stirring to incorporate, and cook until wilted. Remove vegetables to a bowl and allow to cool for 5 minutes. Stir in the ricotta and parsley. Add salt and pepper to taste; set aside. Add the yogurt sauce ingredients to a small bowl and stir well to incorporate. Keep refrigerated until ready to serve.

Place a round, 10-inch griddle or nonstick skillet on medium heat. Spray a light, even coat of cooking spray (you can use butter, but I found that butter burns and makes the crepes brown unevenly). Pour about 1⁄ cup of batter onto

4 the center of the pan with one hand while lifting and swirling the pan with the other to make about an 81⁄ 2- inch circle. Cook the crepe for about 30 to 45 seconds. You’ll know it’s time to f lip when the crepe is no longer glossy, and it releases with little to no resistance when you run a spatula along the outer edges. Cook for 15 to 20 seconds on the second side or until the edges begin to lift from the pan. Remove to a chopping board or large plate. Cover with a clean dishtowel. Continue with the remaining batter.

To assemble, spread 2 to 3 tablespoons of the spinachricotta mixture in the center of a crepe. Add three slices of mushrooms, then gently lift each end of the crepe toward the center. Place on a serving platter and repeat with remaining crepes.

To serve, add two crepes to a plate and top with yogurt sauce and chopped chives.

Store leftover crepes in an airtight container for up to three days (wait to top with yogurt until ready to serve).