Source: Pulse Canada Photo by Brian Gould
Yield: Makes six 8-inch crêpes
Nutrition (1 crepe)
|1/2 c||milk of choice||125 mL|
|1 tsp||canola oil||5 mL|
|1 tbsp||parsley, chopped||15 mL|
|1 tbsp||grated parmesan or substitue of choice||15 mL|
|Pinch of salt and pepper|
|1/2 c||chickpea (garbanzo) flour*||125 mL|
PREPARATION TIME: 5 MIN. / BAKING TIME: 10 MIN.
*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.