Chickpea flour crepes
1
Points®
Total time: 2 hr • Prep: 20 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Chickpea flour
1.25 cup(s)
Chives
2.5 Tbsp
Table salt
0.5 tsp
Water
1 cup(s)
Olive oil
1 tsp
Instructions
1
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.)
2
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.
3
Repeat with remaining batter, brushing pan with a tiny bit of remaining oil as crepes start to stick.
4
Serving size: 1 crepe
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