Chickpea flour crepes with mushroom pea cream sauce filling

OK this is a bit of a crazy conglomeration that adds up to a fast-ish healthy-ish dinner that I am hoping the kids will eat. They already like the chickpea flour crepes, I tried the recipe for Socca, a Nice specialty from David Lebowitz. But it needed some vegetable component that went with them. So I went with another french classic, vegetables with bechamel sauce. Peas are not a classic crepe filling but my kids both eat them so I am using that. This recipe I think will make enough for one meal for our family.

Socca with vegetable cream filling

-- 2 cups chickpea flour
-- 2 cups plus 4 tablespoons water
-- 1 teaspoon salt

-- 1/4 teaspoon ground cumin

-- 3 tablespoons olive oil 

-- 1 package crimini mushrooms, cubed into 1/2-inch cubes

-- 1 cup peas

-- 2 T. butter

-- 2 T. flour

-- 2 cups milk

-- salt and pepper to taste

-- fresh herb of choice, maybe thyme would be good here? or parsley? or mint?

To make the crepes:

1. Mix together the flour, water, salt, cumin, and olive oil. Let batter rest at least 2 hours, covered, at room temperature. (or in my case, 10 minutes max)

2. Oil a frying pan pan with some olive oil and heat the pan on high heat on your stove.

3. Once the pan is hot, pour enough batter into the pan to cover the bottom, swirl it around. It should bubble up if the pan is hot enough.

4. Cook until the socca is brown on the bottom, then flip and cook more until more brown spots appear on the other side. These are easy to undercook, and if they burn a little are fine, so err on the side of cooking them more. 

5. Put the finished socca on a plate, cover with tin foil to keep warm. You can eat them plain or with filling.

6. Cook the remaining socca batter the same way, adding a touch more oil to the pan between each one.

 To make the filling:

1. In a pan on high, fry the mushrooms in the butter until they are browned on all sides and smelling and tasting good. 

2. Add the peas to the pan, as well as the flour. You want the flour to incorporate with the butter left in the pan if at all possible. If this is hard you can always add in more butter. Let the flour cook at least 60 seconds to eliminate any raw flour taste. 

3. Whisk in the milk. Let it all bubble up and cook until thick, approx. 3-5 minutes or so. If the sauce gets too thick you can always add in more milk. 

4. Add salt and pepper to taste. 

To serve, just fill the center of each crepe with maybe 1/4 cup of the vegetable cream sauce mixture, fold in the sides, and yum!!