Crêpes

I Always liked crêpes! The ones called pancakes are thick, have white flour and eggs. I couldn't believe I was going to make them vegan! 

The original recipe from Totally Vegetarian cookbook uses all-purpose flour. I used whole wheat pastry flour instead. 

I have made this before with different fillings. This time, I just wanted to try something simple.

Ingredients:

• 1 cup chickpea (garbanzo bean) flour
• 1 cup whole wheat pastry flour
• 1 TB extra virgin olive oil
• 3 cups of filtered water

Directions:

Tip: Since these crêpes don't have any egg, is a good idea to prepare the batter a couple of hours in advance to let the chickpea flour to soak absorbing all the water. 

Mix all ingredients into a smooth batter. Add more water/flour if necessary. You can use an hand mixer to avoid getting any lumps in the batter. If so, just strain through a fine-mesh sieve to remove them.

To cook the batter:

Heat a nonstick pan over medium heat (a ceramic pan would be perfect and safe). 

Depending on the size of your pan, pour 1/4 to 1/3 of the batter onto the hot pan. Spread the batter evenly over the surface. 

Let the crêpe cook until is loose when shaking the pan or use a spatula to flip them. 

Cook the other side for about 15 seconds. 

Fill crêpes as soon as they are cooked or pile them for filling later. You can keep them in warm oven until served.

Serving suggestions:

For dessert, add 1 to 2 TB organic sugar dissolved in water, maple syrup or the sweetener of your choice.

For a meal, fill them with tomatoes, pesto, avocado, spinach leaves, or just use your imagination. 

They can also be used as pasta for cannelloni.

For dessert, fill them with your favorite fruit or jam, roll up and drizzle with maple syrup, or spread with peanut butter.

... just be creative! 

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