Chickpea Crepes

A non-stick or well seasoned iron skillet is essential for making crepes and flat breads.

These chickpea crepes are at their absolute best still warm from the pan but also quite good at room temperature. We know we"ll be bringing them along on our next picnic.

Chickpea Crepes with Zucchini and Carrots, Spicy Mustard Greens, Toasted Whole Wheat Baguette, Micro Greens, Tahini Sauce, Charred Corn Husk Dip and Roasted Eggplant Salad

Zucchini sometimes needs help in the flavor department. Above, Cafe Drake HRV pan- fried the squash with diced carrots and lots of cumin seeds before finishing with lemon juice and coarse sea salt. It did not lack flavor.

The recipe below for Chickpea Crepes lies somewhere between Indian and French Mediterranean in both origin and flavor profile. Chickpea flour, known as besan or gram flour in Indian cuisine, is also widely used in the south of France and northern Italy to season vegetables, sausages and to create flat breads with a similar texture to a firm omelet. Adhere to our instructions and ingredients list carefully the first time you prepare the crepes and then feel free to branch out with assorted spices and vegetables. In order that the crepes be easy to handle - flipping, turning - just be certain all veggies are finely chopped. Gluten-free, nutritious and assembled in less than 20 minutes total? What's not to love?

In a large mixing bowl combine 1 cup chickpea flour, 1 cup water, 3-4 T. grated onion, 1/2 cup finely shredded cabbage, 1/2 t. ginger powder, 1 t. salt (or more to taste) and 1 t. curry powder. Stir very well and don't worry that the batter will be thin and loose.

Heat 2 t. olive oil or coconut oil in a non-stick or iron skillet over a medium flame. When the oil is hot add 2 T. of the batter to the skillet and spread out with the back of spoon to a 4-5" diameter. Cook for 2 minutes, flip with a spatula and cook another two minutes on the other side. Remove from pan and continue in the same way until all batter has been used. You'll end up with about 8 smaller crepes or 4-5 larger ones. After the first couple try making some larger crepes, perhaps the perfect size for a sandwich wrap. You may need to add a few drops of oil to the pan after the first couple of crepes so have a bit handy near the stove.