Crepe recipe with chickpea flour of 02-06-2015 [Updated on 02-09-2016]
The crepes with chickpea flour are a valid alternative to the classic crepes, you can fill them as you like and, they are suitable for almost everyone, celiacs, vegans, intolerant to eggs, those who want to be careful of the line and so on and so forth. The versatility of these Crepes prepared with chickpea flour does not end here, in fact you can serve them both hot and cold with what you like best. I tried them accompanying them with salad and cold cuts, using them as bread and stuffed with meat sauce and mozzarella, folded in half and then baked, in short, the choice is yours. Today's recipe is a perfect wildcard on many occasions, if you try the recipe, then don't forget to tell me how you filled your crepes, I wish you a sweet day and see you later with the video recipe of the week! ;)
How to make crepes with chickpea flour
Put the chickpea flour in a bowl.
Put the salt, pepper and oil in the center, then start adding the water, working in the meantime with a whisk.
You will get a fairly liquid batter.
Lightly grease a crepiere (or a fairly large non-stick pan) with seed oil, then heat it well on the stove.
Pour in a ladle of batter and tilt the pan with a rotating motion to evenly distribute the batter.
Cook the crepe for 2-3 minutes.
When bubbles start to form on the surface and the edges begin to brown, gently twist the crepe with the help of a spatula.
Cook the second side for 1-2 minutes, then move the crepe to a plate.
Continue like this with the other crepes, stacking them gradually on the plate.
The chickpea flour crepes can be served hot or cold, for an appetizer or a delicious first course.
They go well with vegetables, but also with creamy cheeses or slightly savory cured meats, such as raw ham.
You can serve them simply folded in half, folded or rolled up and then cut to form swivels.