MZ’s Chickpea Flour Crêpes [GF, VG, NF]
[make to the sweet sounds of Bobby Hebb’s Sunny]
1/2 cup chickpea flour
1/2 cup water
A pinch of mineral salt
[optional] 1 tsp maple syrup
Coconut oil for cooking
1/2 cup coconut yoghurt
1 cup berries (e.g. strawberries, raspberries, blueberries, blackberries)
1 cup diced fruit (e.g. pears, mango, apple tossed in cinnamon and apple cider vinegar, as used in this galette recipe)
1 tbsp coconut butter
1 tbsp Manuka honey (or maple syrup if vegan)
- Blend all crêpe ingredients on high, then pour into a bowl and set aside at room temperature for 30 minutes.
- In the meantime, prepare your fillings. I like the blanch my berries for 30 seconds in boiling water to bring out their sweetness (but also because COVID-19 and one can never be too careful).
- Heat a pan or skillet to medium heat and drop in enough coconut oil to coat the base and sides. Once hot enough (test by dripping a little water on – it will fizz and steam), pour about 1/2 cup of batter and swirl the pan to coat the base. Cook for about 2 – 3 minutes depending on how thick your crêpe are. Carefully use a spatula to separate the crêpe from the outside in, before flipping and cooking the other side for 2-3 minutes.
- Lay a crêpe flat on a plate, heap filling in one quarter, fold in half, heap with more filling and fold over again. Top generously with your choice of yoghurts, butters, powders. (Hot tip: you can also use them to make lasagna).