Chickpea Flour Crêpes are so easy to make and can be used in many ways. They can be used in place of bread, grilled on the barbecue and wrapped with grilled veggies. Use your imagination. They are a featured recipe in our REAL American Barbecue food show.
1 cup chickpea flour (also called garbanzo bean flour)
1 cup warm water
Optional seasonings: 1 teaspoon onion powder, 1 teaspoon ground coriander, 1/2 teaspoon marsala curry, 1/2 teaspoon garlic powder
oil for fry pan
In a medium size bowl mix the chickpea flour and spices, if using. Whisk in the warm water and make a smooth batter. Set aside.
Heat a grill pan (I use a 12 inch round cast iron grill for this recipe) on medium. Lightly grease the pan with a little oil. Use a 1/2 cup ladle for large 8 inch crepes, 1/3 cup ladel for 5 to 6 inch crepes. Pour the batter in the grill pan. With the back of a large wooden spoon in a circular outward motion, even out the batter. Let it cook until the top is dry and the sides start to peel in a little. With a spatula carefully lift underneath all around the edges, to free it from the pan. The entire piece can be lifted and flipped to cook the other side. Let it cook another minute and remove from heat.
1 cup of chickpea flour makes about 4 small crepes. 4 cups of chickpea flour make about 10 large crepes.
Chickpea Flour Crêpes can be used in many ways. Serve topped with grilled onions and drizzle with tahini dressing. Use as a sandwich wrap and filled with grilled veggies, baked tofu or tempeh.