Chickpea flour crepes
The nutty flavor of these crepes lends itself well to savory fillings. Try them filled with a mixture made of sautéed spinach, mushrooms and garlic. This gluten-free version calls for using the traditional French cooking technique so make sure you have an eight-inch nonstick skillet and a rubber spatula handy. To ensure you put the right amount of batter in the pan, fill a ¼-cup dry measuring cup almost full with batter before pouring it into the skillet. For a perfectly cooked crepe, swirl the batter until a thin, even layer covers the bottom of the pan, gently tilting the pan as needed. Use your rubber spatula to help you lift and flip each crepe.
2½ Tbsp, minced
- In a medium bowl, whisk together flour, chives and salt. Add water; whisk until smooth. Refrigerate at least 1 hour and up to 3 days; whisk just before using. (Batter should be a bit thinner than heavy cream—if it’s too thick, add a bit more water.)
- Lightly brush an 8-inch nonstick omelette pan with a touch of the oil; place over medium heat until oil shimmers. Pour 3 Tbsp batter into pan; swirl to cover bottom of skillet. Cook until top looks dry, edges start to pull away from pan and underside is golden, 2-3 minutes. Loosen crepe edges carefully with a thin spatula; flip and cook 2 more minutes. Slide crepe out of pan; set aside and keep warm.
- Repeat with remaining batter, brushing pan with a tiny bit of remaining oil as crepes start to stick.
- Serving size: 1 crepe