The Simplest Chickpea Flour Crêpes

I don’t really go in for new year’s resolutions, but I am trying to have a focus for this year – and it is to ‘simplify’. It’s an intention or a guiding principle that I intend to apply to everything. From wardrobe clutter, through to photography; from weekday meals to the way I communicate. My hope is that it will have a knock on effect on my busy, busy mind and my ability to be ‘present’ with my family.

With food in particular I often get sucked down a rabbit warren of doing too many things, or using too many ingredients. 2 types of homemade pudding for friends when shop-bought ice-cream and a good chat would be just as welcomed; and with free from cooking – spending ages researching online and trying different egg replacers, different flours etc.; but the recipes where I really feel I’ve ‘nailed it’ are usually the simplest. Those that don’t focus too much on trying to ‘replace’ what’s missing, but instead play to the strengths of naturally free from ingredients; with minimal additions.

And so, chickpea crêpes. Nothing new, I’m sure, for any of my vegan friends – but just the pancakes I need them to be. Chickpea (or gram) flour is relatively high in protein and mimics much of the ‘stretch’ you’d find in egg or gluten-based dishes. It makes for pleasingly yellow, thin and floppy pancakes that are as simple as can be – just as well when the toppings need to be savoury for him, sweet for my eldest, and all of the above for me. With no added sugar, my 6-month-old can even enjoy gnawing on fistfuls of them. Simple pancakes to make time and time again.

That’s a lot of words for a very short recipe. I think simplification is maybe a process? 😉

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Chickpea Crêpes

Makes 4 crêpes – easily doubled, or tripled!

Ingredients

  • 1 cup chickpea/gram flour
  • 1 cup water
  • Optional – 1 tsp nigella seeds and a pinch of garlic powder for savoury crêpes (or your preferred herbs/seasoning)

Method

  1. Whisk together the flour and water, and leave to stand for 5-10 minutes
  2. Heat an oiled frying pan on a low-medium heat.
  3. Add a ladleful of batter to the pan and swirl it around until the batter is thin.
  4. When the top is no longer liquid, loosen the pancake with a spatula, and flip over to cook the other side.

Notes on ingredients

You can buy gram/besan flour inexpensively from Indian grocers or the international food aisle, however most of these carry a ‘may contain gluten’ warning which makes it unsuitable for coeliacs. The most affordable gluten free source I have found is Shipton Mill, who sell online. Dove’s Farm also manufacture it in small quantities under their Freee brand in larger supermarkets.

The dairy free hazelnut chocolate spread I use is from Nature’s Store.

 

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