This chickpea flour crêpes filled with spring veggie goodness makes for a great vegetarian treat
2 large eggs
1 1/2 cup of almond milk
1/3 cup of water
2/3 cup of chickpea flour
2/3 cup white whole wheat flour
1/4 teaspoon salt
2 tablespoons coconut oil, melted, plus more 1 or 2 teaspoons for coating the pan
3/4 cup sliced mushrooms
1 small shallot, thinly sliced
6 asparagus, cut off dry ends and cut into about 2-inch pieces
1/2 cup diced tomatoes
1/2 cup watercress, rinsed and dried
/2 cup petite peas, frozen
1-2 tablespoons of sheep's milk feta, crumbled
1 tablespoon olive oil
sea salt and pepper to taste