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Chickpea Crepes
This batter can be made and kept in the fridge for up to three days, though you may need to whisk in a tablespoonful or two of water if it becomes too thick. Once cooked, the crepes can be stacked between wax paper or nonstick parchment paper, wrapped airtight, and refrigerated for one day or frozen for up to a month. To serve frozen crepes, defrost them in the refrigerator, then reheat them briefly in a hot skillet.
Servings 8
Calories 58 kcal
Ingredients
- 1 cup garbanzo bean flour aka chickpea flour
- 1/2 teaspoon kosher salt
- 1 tablespoon plain yogurt whey (the liquid that separates from yogurt), or water
- Olive oil or gluten-free cooking spray
Instructions
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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.
Nutrition Facts
Chickpea Crepes
Amount Per Serving
Calories 58
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 0.2g
Sodium 155mg7%
Potassium 127mg4%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 2g2%
Protein 3g6%
Vitamin A 6IU0%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.