- 1/2 cup fine chickpea flour
- 2 tablespoons all-purpose flour
- Rounded 1/4 teaspoon salt
- 2 large eggs
- 2/3 cup low-fat milk
- 2 tablespoons extra virgin olive oil
1. Sift together the chickpea flour, all-purpose flour and salt.
2. Place the eggs, milk and olive oil in a blender, and turn on the machine. Add the flour, and blend for one minute. Transfer to a bowl or a large measuring cup. (You can also use a bowl and whisk together the ingredients. If blending by hand, put through a strainer.) Set aside for at least 30 minutes; if longer, put the bowl in the refrigerator.
3. Heat a well-seasoned or non-stick crêpe pan over medium-high heat, and brush lightly with olive oil. For 6-inch crêpes, ladle in 2 to 3 tablespoons batter per crêpe; for 8-inch crêpes, use 1/4 cup, enough to just cover the pan. The batter should sizzle when it hits the pan. Tilt the pan to distribute the batter evenly, and cook on the first side for less than a minute until nicely colored and easy to flip over. Flip and cook for another 30 seconds, then remove from the pan. Stack the crêpes on a plate as they are done. To reheat, wrap in foil and place in a 350-degree oven for about 15 minutes. Alternately, reheat individually in a dry pan.
Yield: Eight 8-inch or 10 6-inch crêpes, serving four.
Advance preparation: The batter will hold for several hours in the refrigerator. Whisk before beginning the crêpes. The crêpes will keep for a couple of days in the refrigerator. They freeze well: stack them between pieces of parchment or wax paper, wrap them well in plastic, then place them in a freezer bag.
Nutritional information per serving: 173 calories; 10 grams fat; 2 grams saturated fat; 108 milligrams cholesterol; 12 grams carbohydrates; 1 gram dietary fiber; 227 milligrams sodium (does not include salt added during cooking); 8 grams protein
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