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Chickpea Pancakes or Crepes
Lindsay Nixon----sent in by Christel
Crêpes are thin French pancakes that can be served savory or sweet with any filling combination you can think of. They are easy and delicious!
240 ml 1 cup nondairy milk, divided
30 ml2 tbsp pure maple syrup
79 ml1/3 cup water (approximate)
1 ml1/4 tsp baking powder
240 ml1 cup chickpea flour
Sweet filling ideas: fresh or dried fruit, nuts/seeds, homemade granola, nut/seed butter, cacao nibs, pumpkin purée, mashed sweet potato, spices to taste, etc.
Savory filling ideas: steamed or water-sautéed veggies, greens, beans, tofu, tempeh, salsa, avocado, onion and mushrooms, kale pesto, fresh herbs, spices to taste, nutritional yeast, etc.
In a 2-cup glass measuring cup, pour in 2/3 cup nondairy milk, maple syrup, plus enough water so that the mixture levels off at the 1-cup mark. Whisk in baking powder and chickpea flour.
Add another 1/3 cup nondairy milk and whisk again. If the batter is really thick, you can add another 1-3 tbsp water, but you don’t want it too runny or watery. Crêpe batter needs to be able to move around in the pan with ease when you swirl, but it should not be runny like water.
Set batter aside temporarily and get your nonstick skillet hot. You’ll know it’s ready when a drop of water fizzles.
Reduce heat to medium, pull skillet off burner, and pour in batter, enough to create a thin lining, swirling the batter around the skillet. Place the skillet back on the burner for about 30 seconds. Once a nonstick spatula goes under it easily, flip it over. The other side does not take long to cook, just a few seconds. Press down with the spatula, flip over to check it, then set it aside and make the rest of the crêpes.
Add prepared fillings to the center of your crêpes and roll up like a burrito.