For as long as I can remember, I've loved chickpea crepes made by my mom. She makes them with a lot of Indian spices and occasionally add chopped spinach or fenugreek leaves. This was her "quick fix-in' for lunch or dinner and we'd happily indulge in this mouthwatering deliciousness.
I've never attempted to make these on my own but when I saw this recipe on A Brown Table's website I immediately got transported back to my childhood and I decided that I have to give it a shot. I love how simple this recipe is and the best part is that you may already have the ingredients in your pantry or fridge. Chickpea flour is gluten free and you can easily find it at Indian stores or health food stores.
Ingredients
1 cup chickpea flour
1 cup water
1/2 tsp turmeric
1/2 tsp salt
1 tbsp chopped green chillies or 1 tsp crushed red pepper
1/4 cup finely chopped scallions (about 2-3 sprigs) I only used the top 2/3 section (top being the white part) of the scallion and discarded the rest.
cooking spray
Steps
- In a mixing bowl, mix the dry ingredients: flour, salt, turmeric.
- Add the scallions, mix well. Nik's recipe uses the scallions raw as garnish. I totally intended to do that but I accidentally added the scallions in the batter and just went with it. The crepes were a bit uneven but tasted great.
- Add water and mix well until the clumps are gone.
- Heat a non-stick/ceramic pan on medium heat, spray cooking spray or extra virgin olive oil.
- Pour 1/4 cup of batter, swirl the pan around to spread the batter. Let the crepe cook until it changes color, (it should darken a bit) this should take about 2-3 minutes. Flip the crepe over and cook for another 2-3 minutes, longer if necessary.
- Serve warm with ketchup (my favorite).
My first couple tries weren't that pretty but I finally got a hang of it.
Prep time 10 minutes | Cooking time ~4 minutes per crepe | Makes about 8 crepes
