The mini chickpea flour crepes are a very light and delicious way to enjoy a frugal and low-calorie meal! They are perfect not only for those following a diet to lose weight but also for those who are lactose intolerant, allergic to eggs, and for vegan recipe lovers because they are free of animal-derived ingredients. With these crepes, you can get creative in the kitchen as a base for many savory dishes! You’ll see how versatile they are! Many mouth-watering first courses can be prepared, but if you’re not in the mood to spend much time cooking, you can simply fill them as I did with whatever your imagination suggests. If needed, by replacing the sugar with a pinch of salt in the batter, you can also prepare some truly fantastic sweet crepes! So, what are you waiting for to experiment? Promise, you won’t be disappointed!
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: Approx. 8 crepes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients:
- 1 1/4 cups chickpea flour
- 1 1/4 cups water
- 1 sprig rosemary
- 1 tsp dried oregano
- 1 pinch baking soda
- 1 tsp salt
Preparation:
In a large bowl, work the sifted chickpea flour with water, using a hand whisk (fig. 1).
You should obtain a smooth batter without lumps in a few minutes (fig. 2).
Flavor with the fresh rosemary, stripped and finely chopped (fig. 3).
Add the salt (fig. 4).
Add the dried oregano (fig. 5).
And finally, the baking soda, just a pinch (fig. 6).
Mix well and scoop a ladleful at a time of this batter (fig. 7).
Spread it on a well-heated pan over low flame and wait for bubbles to form on the surface (fig. 8).
This indicates that the crepe is ready to be flipped. It will take about 1 minute (fig. 9).
Once flipped, let cook for another 1 minute (fig. 10).
Transfer to a serving plate and continue until all the batter is used.
And there you go… your mini chickpea flour crepes are ready to be enjoyed or used as you wish!
I simply filled them with some certosa cheese, fresh lamb’s lettuce, and a few slices of grilled eggplant seasoned with oil and mint.
Bon Appétit from FeFè’s kitchen!
TIP:
The chickpea flour crepes can be stored in the refrigerator for 2 days sealed in an airtight container.
If you have leftovers, you can freeze them in a freezer bag with each separated by small baking paper cutouts and store them for up to 3 months. Once out of the freezer, leave them at room temperature for 30 minutes and use as desired.
If you prefer, here you can find → the video recipe on my YouTube channel. See you there!
