Make your crepes with chickpea flour for a healthy take on a weekend brunch staple.
Hailing from India and the Middle East, chickpea flour—also known as garbanzo bean flour, gram flour, besan, or cici flour—boasts impressive amounts of fiber and protein. It makes a great addition or substitution to regular flour in both sweet and savory dishes and can also act as a thickening agent.
Chickpea flour is a healthful alternative to standard wheat flour, especially when you’re baking your favorite fruit- or veggie-based bread. The flour’s nutty aroma coquets with the sweetness of the produce to create a deliciously addictive snack that’s gluten-free and vegan.
- 1 cup (250 ml) chickpea flour
- 1 1/2 c water
- 2 tbsp (30 ml) tahini
- 1/4 c baby spinach, finely chopped
- 1/4 c fresh parsley, finely chopped
- fresh ground black pepper
- 1/2 tsp kosher salt
- Avocado oil for pan
- Whisk the chickpea flour, salt and pepper together in a medium bowl.
- Add the spinach, parsley, and combine the water and tahini together.
- Whisk the wet mixture into the chickpea flour and season with the black pepper and salt.
- Add a tablespoon or two of water if needed to thin out the batter.
- Bring the 8” skillet up to medium high heat, and swirl 1 tsp of oil into the pan and spread around with a paper towel.
- Using a 1/2 cup measure, pour the thin batter into the pan and swirl the pan quickly to cover the entire bottom of the pan with a thin coating of batter.
- Cook the crepe for 2 to 3 minutes or until the crepe looks dry, and starting to pull away from the edges of the pan.
- Flip the crepe briefly for 30 sec or so, then slide a thin flexible spatula underneath the crepe to loosen completely, and slide out onto a cooling rack.
- Repeat until all the batter is used.
- Any leftover crepes can be wrapped tightly and kept in the fridge.
You may like this recipe as well:
- 1/2 fresh medium cauliflower, cut into mini 1” thick “steaks”, keeping any smaller pieces of cauliflower
- 2 tbsp avocado oil
- 1 tsp sumac
- freshly ground black pepper
- 2 tbsp fresh oregano, finely chopped
- 2 tbsp fresh parsley, finely chopped
- kosher salt to season
- Heat 1 tbsp of the oil in a large pan, add half of the cauliflower pieces.
- Sprinkle roughly a quarter of the sumac, parsley, oregano, black pepper, salt.
- Pan fry for 5 min or so or until deep golden brown, flip the cauliflower over, and sprinkle more sumac, parsley, oregano, black pepper, salt.
- Cook for another 5 min or until golden brown.
- Remove from pan, add the remaining oil and cauliflower.
- Add some of the herbs and seasoning and cook for 5 min or so.
- Turn the cauliflower over, and add the remaining herbs, sumac, salt and pepper.
- Remove from pan, cover with foil and set aside.
- 1/3 c walnut pieces
- 1/4 c avocado oil
- 2 tbsp capers, drained
- 1 small chile, finely chopped
- 3 tbsp cilantro or parsley, finely chopped
- 3 tbsp fresh oregano leaves
- 4 tbsp pomegranate seeds
- 1 tbsp lemon juice
- 1 tsp lemon zest
- After cooking the cauliflower, wipe out the pan quickly with a paper towel.
- Heat the pan again over medium heat, and add the walnuts.
- Toast the walnuts for 5-8 min, shaking the pan occasionally, until the nuts are lightly golden.
- Transfer to a small bowl, set aside to cool, when cooled, chop coarsely.
- Keep the pan on the heat, and add the oil. When the oil warms up, add the capers and stir often until capers are golden brown and crisp, about 5 min or so.
- Season with fresh black pepper, and transfer the capes to a small bowl to cool, leaving the remaining oil in the pan.
- Mix the lemon juice, lemon zest, pomegranate seeds, capers, chopped walnuts, oregano and cilantro.
- Season with fresh black pepper and toss well.
Green Tahini Dressing
- 1/2 cup tahini
- 1/3 cup fresh cilantro
- 1/3 cup fresh parsley
- 1 small fresh green chile pepper, chopped finely
- 1/2 tsp sumac
- 1 small garlic clove, grated
- Juice of 1 lemon
- kosher salt
- fresh black pepper
- 2-3 tbsp water
- Using an immersion blender, puree all the ingredients together.
- Slowly add water to get the consistency you prefer for the dressing.
ASSEMBLY OF CREPES:
- Place one crepe on a plate, underside of the crepe face up.
- Top with 1/2 cup or so of the cauliflower.
- Drizzle tahini dressing over the warm cauliflower crepe.
- Sprinkle the nut, pomegranate, caper, chilli and parsley mixture over top and serve immediately.
- Serve with remaining green tahini dressing.
Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.