Chickpea Crêpes

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  • Servings: Makes 8 crêpes

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  • 1 cup chickpea flour (see Note)
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1 1/4 cups milk
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup water
  • Reserved duck fat or melted unsalted butter, for brushing

How to make this recipe

  1. In a medium bowl, mix the chickpea flour with the all-purpose flour and salt. Whisk in the milk until smooth. Whisk in the olive oil and let the batter rest for 30 minutes. Whisk in the water.

  2. Lightly brush a 7-inch crêpe pan with reserved duck fat and set it over moderately high heat. Pour 3 tablespoons of the crêpe batter into the pan and swirl to coat the bottom. Cook for 1 minute, or until brown around the edge. Flip the crêpe and cook for 20 seconds longer. Transfer to a large plate. Repeat with the remaining batter.

Make Ahead

The crêpes can be cooked up to 4 hours ahead; stack and let stand at room temperature.


Chickpea flour is available at ethnic food stores. At Indian groceries, it's called besar.

Contributed By Published July 2004

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