Chickpea Crepes

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Chickpea Crepes

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld and George Minot

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup chickpea flour

1 cup unbleached white flour

1 teaspoon salt

2 tablespoons extra-virgin olive oil

2 cups warm water

2 tablespoons finely chopped chives

 

These light, flavorful crepes are perfect with the mushroom filling. Chickpea

flour has a distinctive, delecate flavor, and it does what eggs do in a

conventional crepe: it binds. It is available at Indian specialty stores and at

many natural food stores. Crepes stack easily and can be made in advance and

reheated. Reheat by wrapping them in foil and placing in a preheated 350F oven.

This makes twelve 6- to 7-inch crepes.

 

In a medium bowl whisk together the flours and salt. Add the oil and water and

whisk to combine, then transfer to a blender and thoroughly blend ingredients

together. Alternatively, use an immersion blender to blend the batter in the

bowl. Pour the batter back into a bowl and stir in the chives. Allow the

batter to rest for at least 20 minutes. At this point, the batter can be

refrigerated for up to a day.

 

Heat a 6- to 7-inch crepe pan over medium heat. Lightly oil the pan using an

oil-saturated paper towel. Pour 1/4 cup batter onto the pan, tilting the pan in

a circular motion so that the batter covers the entire surface. Cook until the

surface bubbles and the crepe becomes golden around the edges, about 1 minute.

Loosen the edges with a spatula--or your hands--flip it. Cook the second side

for about 30 seconds.

 

Transfer the cooked crepes to a plate and continue making crepes, lightly oiling

the pan between each, until the batter is finished.

 

 

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Per Serving (excluding unknown items): 96 Calories; 6g Fat (50.3% calories from

fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 367mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0