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Author Notes: This gluten-free take on Crespelle, which are the italian savory version of French crepes, comes from my grandma's notebook. Though they are traditionally stuffed with savory ingredients like cheeses and vegetables, they go really well with anything, and are great enjoyed on their own as well. —Valentina Solfrini
Makes 8 crepes, 8" diameter
- 1/2 cup Chickpea flour
- 1 cup Milk
- 1/4 cup Water
- 2 Eggs
- a pinches of salt
- Add the flour to a bowl and add the milk a little by little, mixing it in with a whisk to avoid lumps. Beat the eggs on the side and, once you have incorporated the milk in the flour, whisk in the eggs. You should end up with a smooth batter. You can prepare the batter in advance and let it rest in the fridge 1 hour for better results.
- Heat a nonstick pan over high heat and, once hot, lower it to medium. I used a pan that got me crespelle which were 8" diameter. Add a little fat to the pan, enough to very lightly coat the bottom, and add a generous 1/4 cup batter. Swirl it around to fully coat the pan, and cook for about 1 minute before turning them over, very carefully, with a spatula. cook for another minute. You should get 8 Crespelle.
- The crespelle can be made the day before and kept stacked in the fridge.
- This recipe was entered in the contest for Your Best Recipe with Chickpeas