Guest guest Posted January 19, 2010 Report Share Posted January 19, 2010 Crepes 1 cup garbanzo flour 1 cup water or soymilk 1 teaspoon olive oil 1 teaspoon salt Place all ingredients in a blender and mix. Place a very thin coat of olive oil on a non-stick pan. Add enough batter to thinly cover the plan. Cook over medium-high heat until the top is dry, then turn and cook another minute. Remove from heat and serve. Serves 2 - 4 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 19, 2010 Report Share Posted January 19, 2010 The traditional way to make these would be to let the batter ferment overnight, which will greatly reduce the amount of intestinal distress experienced by those who are especially sensitive to garbanzo flour! Pam On Tue, Jan 19, 2010 at 12:40 PM, Gracious Hospitality < gracioushospitality wrote: > > > Crepes > > 1 cup garbanzo flour > 1 cup water or soymilk > 1 teaspoon olive oil > 1 teaspoon salt > > Place all ingredients in a blender and mix. Place a very thin coat of > olive oil on a non-stick pan. Add enough batter to thinly cover the > plan. Cook over medium-high heat until the top is dry, then turn and > cook another minute. Remove from heat and serve. > > Serves 2 - 4 > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2010 Report Share Posted January 20, 2010 Pam, do you leave it in the fridge our on the kitchen counter? I've hesitated to make this recipe because of the garbanzo flour Shez On Jan 19, 2010, at 2:56 PM, pdw wrote: > The traditional way to make these would be to let the batter ferment > overnight, which will greatly reduce the amount of intestinal distress > experienced by those who are especially sensitive to garbanzo flour! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2010 Report Share Posted January 20, 2010 Kitchen counter. If you're going to soak a longer time, like for three days, I would put it in the fridge after the first day. Pam On Tue, Jan 19, 2010 at 7:27 PM, Sherene Silverberg <sherene wrote: > > > Pam, do you leave it in the fridge our on the kitchen counter? I've > hesitated to make this recipe because of the garbanzo flour > > Shez > > On Jan 19, 2010, at 2:56 PM, pdw wrote: > > > The traditional way to make these would be to let the batter ferment > > overnight, which will greatly reduce the amount of intestinal distress > > experienced by those who are especially sensitive to garbanzo flour! > > > > > Quote Link to comment Share on other sites More sharing options...
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