Chickpea crepes with caponata and yoghurt

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Maggie's Recipe for LifeI’m an early riser but would never think of making the caponata just for breakfast you’ll need to have some tucked away in your refrigerator. I often add a tiny bit of grated dark chocolate just enough to add an intriguing, undefinable flavour. If you are ever asked if you added chocolate you know you have added too much! Chickpea batters are best made the night before, and make sure you skim off any froth before using. This is probably more of a brunch than a breakfast recipe.

  • Yield: 5 Servings


  • 30 g unsalted butter
  • 200 g baby spinach
  • 200 g labneh
  • ½ cup (75 g) chickpea flour (besan)
  • ½ cup (80 g) wholemeal plain flour
  • ½ teaspoon sea salt flakes
  • 3 free-range eggs
  • 2 cups (500 ml) milk Extra virgin olive oil, for cooking
  • 3 tablespoons extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • 2 tablespoons red wine vinegar
  • 400 g tin low-salt crushed tomatoes
  • 350 g eggplant (about 1 large), cut into 1.5 cm cubes
  • 2 sticks celery, cut into 1 cm thick slices
  • 1 tablespoon baby capers in brine, drained
  • Sea salt flakes and freshly ground black pepper
  • 3 tablespoons chopped basil
How to Make It
  1. To make the crepes, place the flours and salt in a large bowl and combine well.
  2. In a separate bowl, lightly beat the eggs and milk together. Whisking constantly, add the egg mixture to the flour until smooth and well combined. Pour into a jug, then cover and set aside for 1–2 hours or refrigerate overnight if time permits.
  3. Meanwhile, to make the caponata, heat 1 tablespoon olive oil in a large heavy-based saucepan over low heat. Add the onion and garlic and cook gently for 10 minutes or until translucent. Add the vinegar and simmer for 30 seconds, then stir in the crushed tomatoes. Cover and simmer, stirring occasionally, for 12 minutes or until slightly thickened and reduced.
  4. Heat the remaining olive oil in a wok or large frying pan over high heat. Add the eggplant and saute for 6–8 minutes or until soft and golden. Remove from the pan and add to the tomato sauce once it has thickened, along with the celery. Simmer over high heat for 2 minutes to bring it all together, then stir in the capers and season to taste. Stir in the chopped basil just before serving. Caponata can be made 2 days ahead but only add the basil when you are ready to serve.
  5. To cook the crepes, heat a 24 cm non-stick frying pan over medium heat. Grease the pan with a little olive oil (wipe off the excess or the pancake will slide), then pour in a thin layer of batter, tilting the pan as you go to spread the batter evenly and thinly over the base. Cook for 1 minute on each side or until golden. Transfer to a plate and repeat with the remaining batter, stacking the crepes as you go. Makes about 10.
  6. To serve, heat the butter in a large frying pan over high heat. Add the spinach and saute just until wilted. Remove from the pan and drain well. Place the stack of crepes and the pan of caponata (hot or at room temperature) in the centre of the table for guests to assemble themselves. Fill each crepe with a little caponata and sauteed spinach, then top with a dollop of labneh, roll up and tuck in.

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