Chickpea Crepes - gluten, egg and dairy free
With the rise in gluten issues, and my own need to stay away from such grains as well as dairy, I've taken up the cause of creating alternative recipes that actually taste great.
I've been making these chickpea crepes for the last couple of weeks. They've become a staple, acting as a stand-in for the role that bread usually plays. They're soft, comforting and offer an alternative carrier for sandwiches. The batter stores well for at least four days (maybe more, but I wouldn't know because they get gobbled up too fast in my house).
This recipe makes 8 crepes.
2 1/2 cups chickpea flour
2 tb tapioca flour
2 tsp ground cumin
1 1/2 tea Celtic or Himalayan sea salt
1/4 tsp fresh ground pepper
2 cups water
2 tb olive oil
1 tsp fresh or dried rosemary (options: other herbs or spices that you prefer. Most would work.)
small amount of coconut oil, just enough to cover the bottom of the crepe pan
Heat the oil on low medium heat for a minute or two. Do not let it smoke. Drop in your rosemary (or other herbs/spices), turn off the heat and set it aside, allowing the oil to absorb the flavour of the herb.
In the meantime, sift the dry ingredients into a bowl. Using a whisk or an electric beater, slowly mix the water into the dry ingredients. When it is well blended into a batter-like consistency, add the oil and rosemary in a slow stream beating or whisking it as you go.
Using medium heat, add coconut oil to the pan (or another small fry pan if you don't have a crepe pan). With a large serving spoon, add a spoonful of batter to the center of the pan and swirl the pan around to distribute the batter to the edges. It should have a thin consistency covering the base of the pan. Let it sit on low medium heat until it is dry on top. Flip it over for another minute or two. Transfer to a plate and you're good to go.
I have accompanied these crepes with tapenade, roasted red pepper dip, avocado, sprout and tomato sandwiches, with eggs, curries and all by themselves. The possibilities are infinite.