Wild Rice Crepes with Chickpeas, Potatoes, and Spinach

We had this for dinner tonight, and it was devoured by everyone at the table.  The recipe I used came from here, but I made a few changes to use what I had on hand.

For the crepes:
1/2 cup wild rice (uncooked)

12 oz rice milk
4 tbsp water
1 cup flour
1/2 tsp. salt

Cook the rice first.  (I cooked extra so we can have wild rice burgers tomorrow).  Combine wild rice and 2 cups of water.  Bring to a boil.  Reduce heat and simmer with lid on for 45-50 minutes.  Drain and set aside to cool.

For the crepes, combine milk, water, flour, and salt in a blender or mixing bowl.  Chill in the fridge for at least an hour.  Then mix rice into crepe mixture.  Heat a non stick crepe pan/small skillet and lightly coat with oil.  Pour about 1/2 cup of crepe batter at a time.  Flip one time.  The skillet I used is rather small, and I got 7 crepes out of the batter, although the first was a total flop.

For the filling:
1 large potato
1/2 can of chickpeas, drained and rinsed
1/2 chopped onion
2 garlic cloves, minced
1/2 cup spinach (I used frozen spinach, thawed)
Olive oil
Salt, pepper to taste

Peel and cut potato into small chunks.  Heat oil on skillet and add potato for several minutes (7-10?), followed by the onions, salt, and pepper.  When potatoes are tender enough, add chickpeas and garlic.  Add spinach until just wilted.

Place a large spoonful of filling in the middle of a crepe and roll up.  Spread heated marinara (or any type of sauce, really) over the top.  Enjoy!

In the future, I would like to try to make the crepes ahead of time and freeze them.  It took awhile to make all of them, as I could only go one at a time.  Also, the original recipe used mushrooms instead of potatoes.  I think you could probably use just about any vegetable that suited your fancy.  This would be an easy recipe to make gluten-free as well; just use a gluten-free flour (rice, corn, etc).