Chickpea Crêpes

  • ACTIVE: 15 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: makes 8 crêpes

Ingredients

  1. 1 cup chickpea flour (see Note)
  2. 1/3 cup all-purpose flour
  3. 3/4 teaspoon salt
  4. 1 1/4 cups milk
  5. 1 tablespoon extra-virgin olive oil
  6. 1/4 cup water
  7. Reserved duck fat or melted unsalted butter, for brushing
  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.
Notes
Chickpea flour is available at ethnic food stores. At Indian groceries, it's called besar.

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