【CONFINEMENT】Chickpea Flour Crêpes

Garbanzo, your way.

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April 10, 2020New York, USA

MZ’s Chickpea Flour Crêpes [GF, VG, NF]

[make to the sweet sounds of Bobby Hebb’s Sunny]

Crêpes

1/2 cup chickpea flour
1/2 cup water
A pinch of mineral salt
[optional] 1 tsp maple syrup

Coconut oil for cooking

Fillings

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)

  1. Blend all crêpe ingredients on high, then pour into a bowl and set aside at room temperature for 30 minutes.
  2. 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).
  3. 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.
  4. 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).

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About

Margaret Zhang 章凝 is an Australian-born-Chinese filmmaker, photographer, consultant and writer based between New York and Shanghai. Since establishing her website in 2009, Zhang has gone on to work with global brands including CHANEL, Swarovski, YEEZY, Bulgari, Gucci, MATCHES, Under Armour, and Louis Vuitton in a wide range of capacities both in front of and behind the camera, while completing her Bachelor of Commerce/Bachelor of Laws at The University of Sydney. Zhang’s directing, photography, and styling has been employed by the likes of VOGUE, L’Officiel, Harper’s BAZAAR, NOWNESS, and ELLE internationally. She has been listed in Forbes Asia’s 30Under30 and TimeOut’s 40Under40, and her work has been recognized as shaping the international fashion industry by the Business of Fashion BoF500 Index for four consecutive years. CNN has identified Zhang as a leading fashion photographer in Asia and ELLE named her the region’s most influential digital voice. She went on to be the first Asian face to cover ELLE Australia. In 2016, she co-founded BACKGROUND, a global consultancy for which she specialises in Western-to-Chinese and Chinese-to-Western cultural bridging for a range of luxury, lifestyle, and brand initiatives. In 2017, she exhibited a series of 39 unseen photographic works as a solo show in Sydney, and premiered her first short film – a 15-minute exploration of her visceral relationship with classical music on both performance and abstract planes – to critical acclaim. In 2018, co-curated the first annual FOREFRONT Summit focused on inter-industry problem-solving at all scales of business. From this king summit, Zhang developed FOREFRONT+ – a round table series of candid conversations covering subject matters of universal concern. In 2019, THE FACE Magazine engaged Zhang as Creative-Director-at-Large for Asia for its relaunch. Zhang is currently working on her first feature film.