Chickpea Flour Crepes with Roasted Pepper, Tomato and Goat Cheese Filling

All a recipe has to do to woo me is hold out the promise of roasted red peppers and goat cheese and I am there.

These were my first crepes -- and definitely not my last. The batter could not have been easier and with a crepe-experienced cook by my side, the crepe-making technique turned out to be easier to manage than I would have thought possible.

The filling -- a tomato/garlic/onion/red pepper sauce with thyme and basil topped with goat cheese -- was excellent.

Fun to make, fun to eat. Great for brunch or a light lunch. Looking forward to many more crepes -- sweet and savory-- in my future.

Link above is to the filling. Link for the crepes is below.

http://www.nytimes.com/2010/06/14/health/nutrition/14recipehealth.html

P.S. Just noticed Queezle_Sister's review of this recipe and realized .... when I posted this I forgot to mention that I was making these kind of last minute and I used jarred red peppers and they worked very well ... and it was a real time saver (sorry!).

Also, I don't know if anyone else does this, but a few years ago -- based on a tip in a tomato soup recipe in the Great American Food without Fuss cookbook -- I started adding a smidgen (maybe 1/8 tsp) of baking soda to tomato soups and sauces as a base to counteract the acid rather than adding a bit of sugar as I used to do. I don't notice any change to the tomato flavor and I like it better than a sweetened tomato sauce.