Chickpea flour crepes are completely gluten-free, very tasty, and suitable for savory, filled, or plain preparations. This is a very easy, quick recipe ideal for snacks, appetizers, first courses, second courses that are exciting and appetizing. I found this recipe on chef Natalia Cattelani’s website. Chickpea flour does not have a neutral flavor, but rather a strong one that pairs well with dairy, cured meats, meat, and fresh, boiled, or grilled vegetables; try them also with chestnut or homemade chestnut jam.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 13
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 3/4 cup chickpea flour
- 1 1/4 cups milk (lactose-free option available)
- 1 pinch fine salt
- 1 medium whole egg
- 3 tbsps extra virgin olive oil (or vegetable oil for a milder taste)
Tools
- 1 Crepe Pan
Steps
Sift the chickpea flour twice and pour it into a bowl. Add the slightly beaten egg, milk, oil, salt, and any spices.
Mix well until you get a smooth, lump-free batter. Let it rest for about 15 minutes, covered with plastic wrap or a kitchen towel.
After the time has passed, heat a small non-stick pan on a stove, not too high, greased with a little oil, and start pouring the batter (3 heaping tablespoons or a small ladle).
Gently swirl the pan to spread the batter evenly over the bottom and wait a minute.
Try to gently detach the crepe with a thin wooden spatula; if it comes off easily, it is ready to be flipped and cooked on the other side, otherwise let it cook for a few more seconds (about 30 seconds). Unlike crepes made with traditional flour, these are less elastic and break easily. The batter amount I’ve indicated is ideal for thicker and, above all, more resistant crepes.
Place the chickpea flour crepes on a plate and stack them to keep them warm. Now all that’s left is to fill them.
Bon appetit
