CHICKPEA CREPES

CHICKPEA CREPES

Ingredients:
2 cups chickpea flour
1 cup arrowroot flour
1 teaspoon fine sea salt
½ teaspoon baking soda

Directions:
Extra virgin olive oil
1 In a large bowl, whisk together the chickpea flour, arrowroot flour, salt, and baking soda.
Whisk in ¾ cup water. Then continue adding water, ¼ cup at a time, whisking between
additions, until the batter’s consistency is smooth and velvety with no lumps, thinner than
pancake batter, but still thick enough to coat a spoon.
2 In a 10-inch skillet, heat 1 teaspoon olive oil over high heat. When the oil moves quickly
across the pan, pour ½ cup of batter in the center of the pan. Quickly spread the batter into
a thin circle by tilting the pan around in a circular motion or using the back of a spoon.
Reduce the heat to medium-high. Cook for about 2 minutes, or until you start to see air
bubbles and holes in the crepe. Flip it and cook for another minute. Remove it from the
pan. Repeat with more oil and the remaining batter, stacking the finished crepes on a plate
as you go.
Variations
• 1 tablespoon finely chopped rosemary and grated zest of 1 small lemon
• Add 1½ teaspoons garam masala to the batter; cook the crepes in virgin coconut oil instead of olive oil