Look to Pinot Noir for a terrific pairing with these farmer’s market friendly chickpea crêpes
Savvy match: These chickpea crêpes would work well paired with light, refreshing red wines, like a Carignan, Sangiovese, Barbera, or even rosé which will act as bright, acidic, and savory counterparts to the cherry tomato sauce. A fruity-forward Pinot Noir is another excellent choice due to its flexibility when accompanying veggies of all sorts but veer away from robust Pinots that sport gripping tannins.
Don’t be deceived: these chickpea crêpes may appear to be a complex, laborious meal, but it’s pretty easy to pull off and features fresh veggies like cherry tomatoes and Swiss chard that highlight summer’s bounty.
As someone who loves to loaf around for a couple of hours every Sunday at my local farmer’s market, I often take advantage of the super fresh bounty of summer produce that appears there. Of course, those markets will likely feature a bumper crop of cherry tomatoes if you haven’t already grown some yourself, but your local grocery will usually have them as well. Swiss chard is another vegetable that will turn up during the warmer months and beyond, but this recipe will work just as well with fresh kale, collard, or mustard greens. Heck, you could probably make this work with beet-tops, if that’s the only thing handy!
For the chickpea crêpes, the wild-card ingredient here is the chickpea flour, which has become more commercially available these days. If you still can’t find it locally or online, grind dried chickpeas in a strong blender or food processor until it’s the consistency of flour. Still, honestly, that usually is not as finely textured nor as convenient as the pre-made stuff. Worst case scenario: this recipe would still work beautifully with traditional wheat-flour crêpes.
Also, I added some plant-based sausage to make this a heartier meal; you can use any sausage (it’s pretty great without.) But, if you do say “yes” to sausage, chop it up and fry it before adding the Swiss chard, and those smoky flavors will nicely complement the greens. If you’re low on sausage, mushrooms will do the trick, too, sprinkled with a bit of smoked paprika. Don’t let anyone tell you how to stuff your crêpe if you know what I mean … and I think that you do.