Recipes Chickpea Crêpes Be the first to rate & review! More Brunch Recipes By Bradford Thompson Bradford Thompson Bradford Thompson is a James Beard Award-winning chef and entrepreneur based in New York. He founded full-service culinary consulting company Bellyfull Hospitality and co-owns Jules Gourmet Foods, a line of Jamaican sauces and seasonings. Bradford has appeared in The New York Times and on Food Network. Food & Wine's Editorial Guidelines Updated on November 20, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 15 mins Total Time: 45 mins Yield: 8 crêpes Ingredients 1 cup chickpea flour (see Note) ⅓ cup all-purpose flour ¾ teaspoon salt 1 ¼ cups milk 1 tablespoon extra-virgin olive oil ¼ cup water Reserved duck fat or melted unsalted butter (for brushing) Directions 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. 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. Serve With Duck Two Ways with Chickpea Crêpes and Fennel Compote Rate it Print