Chickpea Flour Crepes

Posted by Hiba on Sep 02, 2013 in Recipes & Food

If you think about it, the role bread or dough plays is more of a supporting role than a starring role. A sandwich is more about the filling than the bread and pizza dough is more a carrier than anything else.

In my attempt to recreate this supporting role of carrier, I came up with this recipe, inspired by the Italian farinata and French socca, but simplified to only 2 ingredients: Water and chickpea flour. Chickpea flour is just ground chickpeas and can be found in Indian speciality stores or organic stores, usually in the gluten-free flour section.

I usually make these crepes as a way of jazzing up leftovers – here I had some tomato, mozzarella and basil salad, sweet potato, chickpea and Feta stir-fry and some homemade sauerkraut that needed finishing!

Ingredients:

Same quantity water and chickpea flour – for 2 people 1 cup of each

A dash of unrefined salt and herbs or spices if desired. I find that ground cumin goes very well.

Method

Mix everything in a bowl and leave to rest for at least 30 minutes. This makes the chickpea flour easier to digest.

Heat a little coconut oil in a frying pan and add some batter. Flip the crepe when the side is cooked.

Serve with any filling or topping – works particularly well for leftovers! You can also fold the crepe in half to make it more sandwich-like.

Enjoy!