Chickpea Flour Crepes
https://glutenfree-bread.com/
Ingredients:
| Name | Metric | US |
|---|---|---|
| Chickpea Flour | 130 gr | 1 cup |
| Water, room-temperature | 300 ml | 1 1/4 cups |
| Salt | 3 gr | 1/2 teaspoon |
| Nutritional Yeast, optional | 10 gr | 1 tablespoon |
Optional Ingredients for sweet version:
| 3 ml / ½ teaspoon Vanilla | |
| 15 gr / 1 tbsp Sweetener ( Maple Syrup, Honey or Coconut Sugar) |
Equipment:
| Blender or hand mixer | |
| Crepe pan or non-stick skillet |
Steps:
- Prepare the Batter: In a mixing bowl, whisk together the chickpea flour (1 cup), water (1 1/4 cups), salt (½ teaspoon), and any optional herbs or spices until smooth.
- Allow the batter to rest for 10-20 minutes.This allows the flour to fully hydrate and the flavors to develop.
- Meanwhile preheat a crepe pan or non-stick skillet over medium heat (for about 5 minutes). This step is very important, so crepes will not stick to the pan! The pan should be heated to medium before adding the batter. If the heat is too high, the batter won’t spread to the edges of the pan before setting.
- Brush the pan very lightly with oil.
- Coat the pan with about 1/3 cup of crepe batter, cook until the edges start to brown, then flip the crepe. Cook for 10 more seconds and remove from the pan.
- Continue with the rest of the batter, adjusting heat up or down. Mix crepe batter before pouring each batch into the pan or all the chickpea flour will run to the bottom of the bowl. You should yield about 6 crepes.
- Transfer the cooked crepes to a large plate and serve them warm, either on their own or topped with your favorite toppings, such as fresh herbs, chopped vegetables, hummus, tahini, or a drizzle of Vegan Avocado Mayo.
- Serve the filled crepes immediately.