Ingredients:
1 ½ cup Garbanzo Bean Flour
1 tsp Kosher or Sea Salt
½ tsp Toasted ground cumin (or more to taste)
Pinch Cayenne
1 cup Water, warm
1 tsp Honey dissolved into water
1½ Tbls. Oil (canola, grape seed or olive)
Method:
Heat cast iron skillet on medium high
Mix the dry ingredients into the flour
Add the water whisking as you go until smooth
Whisk in oil
Let rest 5 minutes to bloom flour and thicken
Pour enough oil into skillet to coat pan
Add 1/3 cup of the batter and swirl as you go to spread evenly and symmetrically
Once browned on one side, flip and finish cooking other side
Finish the remaining batter on the stove top
Hold finished crepes in oven to keep warm and crisp while cooking remaining batter
Serve immediately with some of the following ideas
Serving Ideas:
Great as an appetizer or as an entrée, treat them as a flatbread
Split Pea Hummus with fresh or toasted tomatoes, feta and mint, taziki, & olives
Eggplant Caponata and Olive tapenades
Roasted Mushrooms and goat cheese
Fresh leaf salads
Fresh julienned or roasted vegetables with cheese or yogurt sauces
Nutrition Facts (based on 6 medium crepes): Calories 124 | Total Fat 5 g | Saturated Fat 0.5 g | Cholesterol 0 mg | Sodium 326 mg | Carbohydrates 14 g | Dietary Fiber 2.5 g | Protein 5 g
Recipe developed by Chef Brenda