Ingredients
Serves 4

1 cup chickpea flour
1 cup water
½ tsp salt

1 bunch chard, chopped
½ cup coconut milk, full fat
½ yellow onion
2 garlic cloves
1 tsp garam masala
8oz or 2 cups mushrooms, chopped
1 tbsp coconut oil
4 tbsp coconut yogurt
Cilantro 

Steps

In a medium bowl, mix the chickpea flour and water. Don't worry if the mixture is a bit lumpy or thin. It should be thin so the batter spreads in the pan quickly and evenly. Let it sit for 10 minutes before making the crepes.   

Meanwhile, heat up your pan to medium-high to high heat and add a small amount of coconut oil to lightly coat it. Add about ½ cup of batter and spread out, adding more mixture if needed to cover the base of the pan, move fast swirling the pan. Cook for approximately 4 minutes before gently flipping over and cooking the other side, until golden brown. Continue with the rest of the batter and set aside. 

In another medium pan set to medium heat, sauté onions and garlic in coconut oil until lightly caramelized. Add mushrooms and garam marsala and cook down just until softened. Toss in your chard and mix to coat evenly with spices and onion mushroom mixture. Allow your greens to wilt a little and then add coconut milk. Simmer for 10 minutes. 

Place ¼ of the chard mixture over each crepe, top with 1 tbsp coconut yogurt and sprinkle with cilantro. Harissa or hot sauce is optional but recommended! 

Source Recipes

Source offers a weekly Farm Box of fresh organic produce and an assortment of pantry staples sourced from farms that adhere to sustainable, regenerative practices. Recipes are designed to highlight the freshest seasonal items offered in the box. Shop or learn more here.