Gluten-Free Crepes with Strawberry and Tahini
Sure you’ve probably had strawberries and chocolate crepes. But gluten-free crepes with strawberries and tahini? It’s a must try! Plus with a little yogurt and pistachios, it’s a visual, textural flavor feast.
Gluten-Free Chickpea Crepes with Strawberry and Tahini
An easy gluten-free base of chickpea flour crepes becomes an epic dessert when drizzled with tahini, strawberry slices, and toasted pistachios, and pomegranate seeds.
Ingredients
- For the crepes
- 1 cup garbanzo bean flour aka chickpea flour
- 1/2 teaspoon kosher salt
- 3/4 cup lukewarm water
- 1 tablespoon plain yogurt whey the liquid that separates from yogurt or water
- olive oil or gluten-free cooking spray
- For the filling
- 1/2 cup tahini
- Honey for drizzling
- 1/4 cup plain Greek yogurt
- 1/4 cup chopped toasted and salted pistachios
- 1/4 cup pomegranate seeds optional
Instructions
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Make the crepes: In a medium mixing bowl, stir together the flour and salt. In a small bowl, whisk together the yogurt and 3/4 cup lukewarm water, then whisk the liquid into the flour in four additions, until the batter is smooth.
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Heat an 8-inch nonstick skillet over medium-high heat. Spray with cooking spray or brush with a thin film of oil. Pour 1/4 cup of batter into the skillet and immediately tilt it to make the batter evenly cover the bottom of the skillet. Cook until bubbles appear in the center of the crepe, about 2 minutes; flip with a spatula, and cook briefly on the other side, about 30 seconds. Flip the crepe onto a plate and cover it with a clean cloth to keep it warm, and repeat with the rest of the crepe batter.
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Add the fillings: place each crepe on a plate, slather on 2 tablespoons tahini, add a drizzle of honey, a dollop of greek yogurt, and a generous sprinkle of pomegranate seeds and chopped pistachios. Roll and serve.
Photo: Maren Caruso
