Charred Leek Apple Chickpea Crepes with Mustard Herb Yogurt

Charred Leek Apple Chickpea Crepes with Mustard Herb Yogurt 🌿🍏 These savoury chickpea crepes are light, golden and flexible, folded around smoky charred leeks, lemony chickpeas, crisp green apple and a cool mustard herb yogurt. They work for brunch, a quick dinner, or a colourful lunch plate when you want something fresh but still satisfying. ✨ Yield: 4 servings Time: about 45 minutes Ingredients: For the chickpea crepes: - 160 g chickpea flour - 300 ml water - 1 tbsp olive oil, plus more for the pan - 1/2 tsp fine salt - 1/4 tsp ground cumin - Black pepper For the filling: - 3 medium leeks, trimmed and cut into 8-10 cm batons - 1 x 400 g tin chickpeas, drained and rinsed - 1 crisp green apple, thinly sliced - 1 tbsp olive oil - 1 tbsp lemon juice - 1 tsp lemon zest - 1 tsp wholegrain mustard - 2 tbsp chopped parsley or dill - 2 tbsp toasted sunflower seeds or pumpkin seeds - Salt and black pepper For the mustard herb yogurt: - 220 g thick Greek yogurt - 1 tbsp wholegrain mustard - 1 tsp Dijon mustard - 1 tbsp lemon juice - 1 tsp lemon zest - 1 tbsp chopped parsley - 1 tbsp chopped dill or chives - 1 tsp honey or maple syrup - Pinch of salt Method: 1. Make the batter. Whisk chickpea flour, water, olive oil, salt, cumin and black pepper until smooth. Let it rest for 15 minutes so the flour hydrates and the crepes cook without cracking. The batter should pour like single cream; loosen with 1-2 tbsp water if needed. 2. Cook the crepes. Heat a non-stick pan over medium-high heat and wipe it with a little oil. Pour in a thin layer of batter, swirl quickly, and cook for 2-3 minutes until the top looks set and the edges are golden. Flip and cook for 30-60 seconds more. Stack the crepes under a clean towel while you cook the rest. 3. Char the leeks. Heat a heavy skillet or griddle until hot. Toss the leek batons with olive oil, salt and pepper, then cook cut-side down until deeply browned at the edges and tender in the middle, about 8-10 minutes. Lower the heat if they colour before softening. 4. Warm the chickpeas. In the same pan, add chickpeas, lemon juice, lemon zest and wholegrain mustard. Warm for 2-3 minutes, just until glossy. Crush a few chickpeas with the back of a spoon so the filling holds together. 5. Stir the yogurt. Mix Greek yogurt with wholegrain mustard, Dijon, lemon juice, lemon zest, herbs, honey and salt. Taste: it should be cold, creamy, herby and gently sharp. 6. Assemble. Fill each chickpea crepe with charred leeks, warm chickpeas, thin apple slices and a spoon of mustard herb yogurt. Finish with toasted seeds, extra herbs, black pepper and a little olive oil. 🥄 Serving and storage: - Serve while the crepes and leeks are warm and the yogurt is cold. - Cooked crepes keep for 2 days in the fridge with baking paper between them. - Keep the apple and yogurt separate until serving so the filling stays bright and crisp. - Leftover leeks and chickpeas are excellent tucked into toast, grain bowls or lunch wraps. Save this one for a savoury brunch plate, a light dinner, or a make-ahead lunch that still feels fresh. 🌿 Tasteloom.club