Source: Pulse Canada Photo by Brian Gould

Yield: Makes six 8-inch crêpes

Nutrition (1 crepe)

Calories 63 ;
Protein 4 g;
Fat 3 g;
Carbohydrates 6 g;
Sodium 100 mg;
Saturated Fat 1 g;
Potassium 117 mg;
Fibre 1 g;
1/2 cmilk of choice125 mL
1 tspcanola oil5 mL
1 tbspparsley, chopped15 mL
1 tbspgrated parmesan or substitue of choice15 mL
Pinch of salt and pepper
1/2 cchickpea (garbanzo) flour*125 mL


*The pea flour can be replaced with white bean flour, or other flours.

1 In medium bowl, whisk egg, milk and canola oil. Continue whisking and add parsley, parmesan, salt and pepper.

2. Add the chickpea flour to the egg and milk mixture and whisk until smooth with no lumps.

3. Heat an 8-inch non-stick crêpe pan over medium heat and lightly grease. Using a ¼ cup (50 ml) measure, scoop batter into hot pan and quickly tilt the pan using a circular motion so that the batter evenly coats the surface.

4. Cook the crêpe for about 30 seconds, until bubbles show on the surface and the bottom is light brown. Loosen with a spatula, turn and cook the other side. Can be served plain or with various toppings- cream cheese and smoked salmon are delicious on this crêpe!
This recipe can be modified for sweet fillings such as fruit or jam. Instead of the parsley, parmesan, salt and pepper, whisk in 1 tsp (5 ml) vanilla and ¼ tsp (1 ml) ground cinnamon.