Simple Harissa Aubergine Crêpes
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 large aubergines
- 1 teaspoon of harissa paste
- 1 spring onion
- 1 teaspoon sesame seeds
- 1 tablespoon olive oil
- pinch of sea salt
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 200C (390F), fan setting.
Step 2
Place the aubergines onto a baking tray and drizzle with a little olive oil and a pinch of salt, mix well before cooking for 25-30 minutes until soft.
Step 3
Once cooked, remove from the oven and mix through the sesame seeds and harissa. Leave to one side until ready to serve.
Step 4
To make the hummus, simply place all of the hummus ingredients - apart from the water - into a blender or food processor and pulse until the mixture comes together. Add the water 1 tablespoon at a time, until you reach the consistency you like the best.
Step 5
To make the crêpes, stir the plain flour, baking powder, ground flaxseed, almond milk, ½ tablespoon of olive oil and a pinch of salt together to form a smooth batter.
Step 6
Warm some olive oil in a pan over a medium heat and add a few large spoonfuls of the pancake batter into the pan, we usually cook about one third of the mixture at a time.
Step 7
Cook on each side for 3 minutes until golden and delicious. Repeat this process with the rest of the batter until it is all used up and you have all of your crêpes, it usually makes around 3 depending on the size you’re making.
Step 8
Once ready to serve, pile the crêpes high with a large dollop of harissa hummus, roasted aubergines, a sprinkle more sesame seeds, chilli flakes and a sprinkle of spring onions.
Step 9
Save recipe for the next time?
