- 2/3 cup chickpea flour
- 1/4 tsp sea salt
- 1/2 cup Peggs
- 1 tbsp honey
- 3/4 cup milk
- 1 tbsp olive oil, plus more for the tomatoes
- 1 cup cherry tomatoes
- Vegan Ricotta
Preheat oven to 400 F. On a rimmed baking sheet, toss the tomatoes with a teaspoon of the olive oil and season with salt. Roast the tomatoes for 20 minutes, until lightly browned in spots and softened.
To make crepes, whisk together chickpea flour, salt, Peggs, 1/4 cup water, honey, milk, and olive until smooth. Heat 8″ non-stick skillet and brush with oil. Place a scant ¼ cup of batter in the heated pan. Tilt the pan so that the batter covers the entire pan and cook for about 30-45 seconds. Flip and cook for another 15-30 seconds. Layer done crepes, slightly overlapping, on a plate.
Once the crepes are done, layer with vegan ricotta and the roasted tomatoes.