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Coconut-Chickpea Crepes with Smoky Herbed Mushrooms


for the filling:
1/2 TB olive oil
1 large shallot, cut in half, then thinly sliced
10 oz mushrooms, thinly sliced
2-3 garlic gloves, halved and thinly sliced
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
2 or 3 TB coconut milk (skim the heavy part off the top of the can)
1 tsp coconut vinegar
salt and pepper, to taste

for the crepes:
1/2 cup coconut milk
3/4 cup fizzy water
1/2 cup chickpea flour
1 TB tapioca flour
1 TB nutritional yeast (optional)
a few dashes of salt

olive oil, for sauteing
chopped fresh parsley, for serving



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