Egg Crepes with Chunky Tomato Sauce

My friend Jenn and I went to a gluten free cooking class at Southern Season, where we learned to make these delicious egg crepes. I would never have thought to serve them like this and when I made them at home they were so flavorful! I even bought a crepe pan on Amazon, but you could really use a flat pan or griddle instead.

Egg Crepes
1/2 cup garbanzo flour
3/4 cup milk
1 tsp fine salt
8 large eggs, whisked
Oil or spray for the pan

1. Whisk flour, milk, and salt until smooth. Add eggs and whisk again.
2. Heat an oiled/sprayed 8-inch crepe pan over medium-high heat. Measure 1/4 cup of batter and swirl to cover bottom. Cook until set, then flip, cooking the second side for just a few seconds.
3. Once cool, you can roll them and cut them to make noodles, or fold in ingredients like traditional crepes. For this recipe, I stuffed them with roasted asparagus, zucchini, carrot, onion, basil, and goat cheese and rolled them like enchiladas. Bell pepper would also be good. Top with tomato sauce and Parmesan or mozzarella cheese and bake at 400 for 35-45 minutes.

Chunky Tomato Sauce
2 Tbsp EVOO
2 large yellow onions, chopped
1 pinch red pepper flakes
4 cloves garlic, minced
4 ribs celery, diced
2 large carrots, diced
2 Tbsp fresh thyme leaves, chopped
1/4 cup red wine
1 (15 oz.) can tomato sauce
1 (15 oz.) can tomato puree
1 (15 oz.) can diced tomatoes
Salt and pepper to taste

1. Heat oil on medium-high heat, add onion, pepper flakes, garlic, celery, carrot, and thyme. Once it begins to sizzle, reduce heat to medium-low. Stir for at least ten minutes, up to an hour.
2. Add wine (I liked a little more than the recipe calls for) and bring to boil, then stir in tomatoes, salt, and pepper.
3. Bring to a boil then reduce to simmer. Cook 15-20 minutes until veggies are tender.