Here is a quick recipe for great tasting gluten free crepes.
Chickpea flour is used and the shallots and chilli powder is optional, but give it a try, since it adds to the taste!
Chickpeas are popular in Indian cooking, which is where I first discovered them. Growing up, as a kid I have fond memories of the spicy, chickpea light pancakes I used to have.
Over the past few years, I’ve been eating (well trying to) mostly gluten free meals, so rediscovered chickpea flour. Chickpea flour is also know as besan or garbanzo flour. The flour is gluten free and also high in protein. All round great qualities.
The recipe is a modified one from “Modern Spice” by Monica Bhide.
It also works great with Spinach or Kale added with the shallots or onions. Dice about 1 cup of the spinach or kale in a blender. Once the crepes are ready, you can use as a wrap, with you favourite filling. I usually just have them plain, since they’re quite filling.
1 cup chickpea flour
1 ¼ cups water
1 teaspoon red chilli powder or red chilli flakes
2 small shallots (or 1 medium), diced
1 tablespoon chopped cilantro
1 teaspoon carom seeds
1 teaspoon minced, peeled fresh ginger
¼ teaspoon salt or to taste
4 teaspoons vegetable oil
Place the chickpea flour in a bowl and add water slowly with one hand while mixing it in with the other hand. Use a spatula to mix, or use your hands, which words better. Keep adding water and mixing to remove all lumps.
Get to a consistency like that of pancake batter, pourable but not thin. Add chile powder, shallots, cilantro, carom seeds, ginger and salt, and mix well. Add this point add the finely diced spinach or kale if you want.
Heat a small crepe pan or skillet on medium heat. Add ½ teaspoon of oil. Pour in about ¼ cup of the batter. Mix the batter before pouring into the pan, since the batter tends to settle if left standing. Cook for 2-3 minutes, until bubbles begin to form all over the crepe. Using a spatula, lift crepe and flip. If it does not flip easily, it needs to cook about a minute longer. After flipping, cook for another 2-3 minutes.
Remove from pan and place on a plate lined with a paper towel. Continue until all of the batter is used, with paper between each layer. The ideal result is to get the crepes a little crispy and not totally soft.