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Chickpea Crêpe "Tacos" with Eggplant and Lamb

['2 1/4 cups chickpea flour', '1/4 cup plain yogurt, plus more for serving', '2 1/2 teaspoons kosher salt, divided', '3 tablespoons plus 1 teaspoon olive oil, divided', '1/2 pound ground lamb', '1 1/2 teaspoons ground cumin', '1/4 teaspoon crushed red pepper flakes', '1 (1-pound) eggplant, cut into 1" cubes', '3 garlic cloves, thinly sliced', '1/4 cup golden raisins', '1/4 cup red wine', '1 (15-ounce) can diced tomatoes', '1/4 cup toasted pine nuts', 'Baby greens', 'such as arugula', 'kale', 'or spinach', 'and lemon wedges (for serving)']

Whisk flour, 1/4 cup yogurt, 1 1/4 tsp. salt, and 2 cups plus 1 Tbsp. water in a medium bowl; set aside.
Heat 1 Tbsp. oil in a large skillet over medium-high. Add lamb, cumin, red pepper, and 1/4 tsp. salt and cook, breaking up with a wooden spoon and stirring often, until browned, about 4 minutes. Transfer to a medium bowl with a slotted spoon, leaving fat in skillet.
Add 2 Tbsp. oil to skillet, then add eggplant and remaining 1 tsp. salt. Cook, stirring occasionally, until browned on all sides, about 5 minutes. Add garlic and cook until lightly browned and fragrant, about 1 minute. Add raisins and wine and cook, stirring, until heated through, about 1 minute. Add tomatoes and their juices, pine nuts, lamb mixture, and 1/4 cup water. Reduce heat to medium and let simmer, stirring occasionally, until most of the juices have evaporated, about 15 minutes.
Meanwhile, swirl remaining 1 tsp. oil in an 8" nonstick skillet, then wipe it out with paper towels so there's just a sheen of oil coating skillet, then heat over medium-high. Whisk flour mixture to loosen, then pour about 1/3 cup into skillet. Immediately swirl to coat pan with batter, as if you’re making a crepe, and cook until bottom is browned, about 1 minute. Flip and cook until browned, 30 seconds more. Transfer to a clean plate and cover with a towel to keep warm. Repeat with remaining batter, using greased paper towels to prepare pan before each, until you have at least 8 pancakes. (The batter can yield 11–12 pancakes, but you might have a few you'll need to discard—or nibble as a snack as you cook.)
Spoon lamb filling onto pancakes. Top with yogurt and greens and serve with lemon wedges alongside.
Pancake batter can be made 2 days ahead; cover and chill. Pancakes can be made 3 days ahead; transfer to resealable plastic bags and chill, or freeze up to 1 month. Reheat in skillet before serving.

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