All in all, not my favorite dish and definitely not even close to replicating what I ate in Chicago. I will try this recipe again though, with the tweaks I've mentioned above.
1 cup chickpea flour
1/3 cup all-purpose flour
3/4 teaspoon salt
1 1/4 cups milk
1 tablespoon extra-virgin olive oil
1/4 cup water
Reserved duck fat or melted unsalted butter, for brushing
In a medium bowl, mix the chickpea flour with the all-purpose flour and salt. Whisk in the milk until smooth. Whisk in the olive oil and let the batter rest for 30 minutes. Whisk in the water.
Lightly brush a 7-inch crêpe pan with reserved duck fat and set it over moderately high heat. Pour 3 tablespoons of the crêpe batter into the pan and swirl to coat the bottom. Cook for 1 minute, or until brown around the edge. Flip the crêpe and cook for 20 seconds longer. Transfer to a large plate. Repeat with the remaining batter.
recipe from foodandwine.com
½ cup Red Pepper; Roasted Seeded, Peeled And Diced
2 teaspoons Garlic; Minced
½ teaspoon Cumin Seed; Toasted
¼ cup Cilantro; Minced
¼ cup Parsley; Minced
¼ cup Fresh Mint; Chopped
¼ cup Kalamata Olives; Chopped
2 tablespoons Capers; Drained And Chopped
3 tablespoons Extra Virgin Olive Oil
drop Lemon Juice; To Taste
Salt And Pepper; To Taste
Stir all ingredients together (*this is a one serving recipe, so I quadrupled).
original recipe found here
To prepare the filling:
Saute swiss chard in olive oil until wilted. Add harissa chutney, cook until heated through (a few minutes). Remove from heat and toss in the pine nuts. Fill crepe with 1/4 cup of chutney mixture.