Hummus, roasted red pepper and feta crêpes
These Mediterranean-inspired crêpes make a quick lunch or after-school snack. You can add sliced avocado and pitted black olives, as well.
½ c. (125 ml) store-bought or homemade hummus
¼ tsp. (1.25 ml) ground cumin
pinch of cayenne pepper
4 versatile, buckwheat or whole-wheat crêpes
1¼ c. (300 ml) julienned jarred roasted red peppers (½- x 2-inch/12-mm x 5-cm strips)
½ c. (125 ml) crumbled feta
2 tsp. (10 ml) extra-virgin olive oil
24 very thin slices cucumber
In a small bowl, mix the hummus with the cumin and cayenne.
Lay the crêpes “pretty-side” down on a clean work surface. Spread 2 tbsp. (30 ml) of the hummus on the lower half of each crepe. Divide the roasted peppers evenly among the crêpes, arranging them on top of the hummus. Sprinkle each crêpe with feta, then drizzle with ½ tsp. (2.5 ml) of the olive oil. Arrange 6 slices of the cucumber over the feta on each crêpe, leaving a bit of space in the middle so you can easily fold the crêpe into quarters.
Fold the top half of each crêpe down over the cucumbers, then into quarters and serve. Makes 4 filled crêpes.
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