Chickpea Crêpe "Tacos" with Eggplant and Lamb
Chickpea Crêpe "Tacos" with Eggplant and Lamb is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Whisk flour, 1/4 cup yogurt, 1 1/4 tsp. salt, and 2 cups plus 1 Tbsp. water in a medium bowl; set aside.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk flour, 1/4 cup yogurt, 1 1/4 tsp. salt, and 2 cups plus 1 Tbsp. water in a medium bowl; set aside.
Heat 1 Tbsp. oil in a large skillet over medium-high.
Add lamb, cumin, red pepper, and 1/4 tsp. salt and cook, breaking up with a wooden spoon and stirring often, until browned, about 4 minutes.
Transfer to a medium bowl with a slotted spoon, leaving fat in skillet.
Add 2 Tbsp. oil to skillet, then add eggplant and remaining 1 tsp. salt.
Cook, stirring occasionally, until browned on all sides, about 5 minutes.
Add garlic and cook until lightly browned and fragrant, about 1 minute.
Add raisins and wine and cook, stirring, until heated through, about 1 minute.
Add tomatoes and their juices, pine nuts, lamb mixture, and 1/4 cup water.
Reduce heat to medium and let simmer, stirring occasionally, until most of the juices have evaporated, about 15 minutes.
Meanwhile, swirl remaining 1 tsp. oil in an 8" nonstick skillet, then wipe it out with paper towels so there's just a sheen of oil coating skillet, then heat over medium-high.
Whisk flour mixture to loosen, then pour about 1/3 cup into skillet.
Immediately swirl to coat pan with batter, as if you’re making a crepe, and cook until bottom is browned, about 1 minute.
Flip and cook until browned, 30 seconds more.
Transfer to a clean plate and cover with a towel to keep warm.
Repeat with remaining batter, using greased paper towels to prepare pan before each, until you have at least 8 pancakes. (The batter can yield 11–12 pancakes, but you might have a few you'll need to discard—or nibble as a snack as you cook.).
Spoon lamb filling onto pancakes.
Top with yogurt and greens and serve with lemon wedges alongside.
Pancake batter can be made 2 days ahead; cover and chill.
Pancakes can be made 3 days ahead; transfer to resealable plastic bags and chill, or freeze up to 1 month.
Reheat in skillet before serving.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.