Chickpea flour can be used alone or to enrich dough or prepare original recipes. Today we share a very nutritious savory crêpes recipe.
The basic mix for these crêpes is very simple, you just have to combine chickpea flour with water. The proportion of the ingredients for this recipe seeks to achieve a very liquid mixture. Fresh herbs or spices can be added to the dough to give it more flavor and a little color.
For 5 units
- Chickpea flour 110g
- Water 250ml
- Extra virgin olive oil 15ml
- Salt 2g
- Chives or parsley to taste
- Ground black pepper
- Avocado 1
- Red onion 1
- Sweet or hot red pepper 1
- Brewer's yeast 2g
- Total Time 40min
- Elaboration 5min
- Cooking 10min
- Rest 25min
We place the chickpea flour in a bowl and the water is added. Add the olive oil, the salt, the chives or the herb that we want well chopped and a dash of black pepper. Mix very well so that there are no lumps, cover with a clean cloth and let it rest for 20-30 minutes.
While the dough rests, we will prepare the filling. We can use the ingredients that we have at home, this is just a suggestion. We will prepare a mashed ripe avocado, red onion in fine julienne strips and a fresh hot pepper. Mix the avocado with lemon juice, a pinch of salt and the yeast in a bowl. Arrange the julienned onion in a bowl with cold water so that it is not so strong. Thinly slice the hot pepper, discarding the seeds.
Heat a nonstick skillet over high heat. When it is hot, oil it a little with olive oil, lower the heat to medium power and spoon a portion of the dough in the center of the pan. Raise the pan a little from the heat and move it, turning, so that the dough is well distributed. It should be quite thin, since we make crêpes, not pancakes.
Cook each side for a couple of minutes, turning with a fine non-stick spatula, and remove to a plate. Continue until finished with all the dough, fill with the prepared ingredients and serve.
Some tips for these crêpes
Chickpea flour crêpes can be ready to use at any time with the filling that we like the most. When serving, you just have to heat and fill them.
The dough can be stored tightly covered in the fridge for a couple of days, and if we have any excess crêpe we can wrap it in plastic wrap, although they tend to dry out and become brittle.