Chickpea Flour Crêpes
These French chickpea flour crêpes have a soft, almost creamy texture with crisp edges.
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Servings: 3 crêpes
Ingredients
- 60 to 75 g chickpea flour
- 200 ml water
- pinch salt Himalayan pink or Celtic sea salt
- 3 times coconut oil for cooking; or 3 portions of butter (from grass-fed cows), for cooking
Procédé
- Mix the flour with the salt. Add the water and whisk until the largest lumps are gone. A few lumps may remain; they will disappear after the batter has rested for a while. Leave to rest for at least half an hour.60 to 75 g chickpea flour, 200 ml water, pinch salt
- Whisk the batter a little more just before cooking. The batter now has a smooth, almost creamy texture.
- Heat the frying pan over fairly high heat (setting six or seven on an induction hob) and add the butter or oil once the pan is hot.3 times coconut oil
- Pour a ladleful (using a soup ladle) into the pan. Cook for two to three minutes on one side. The edges may already start to brown a little.
- Cook the other side for one to two minutes.
- Repeat twice, for a total of three crêpes.
- Chickpea flour forms delicious little crispy crusts, so the crêpe may crumble a little when rolled up.
Notes
The calorie count is for 3 crêpes, including the coconut oil used for cooking.
Equipment: frying pan (24 cm (20/22 cm base)), mixing bowl + whisk, flat spatula, soup ladle.
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