Shared by Alicia Parent

SAVORY CHICKPEA CRÊPE
Yield: 11-12 six-inch crepes

Ingredients:

1 cup chickpea flour
1 cup unbleached white flour
1 teaspoon salt, finely ground
1⁄4 teaspoon black pepper
1 1⁄2-1 3⁄4 cups warm water
1 tablespoon chopped chives
1 tablespoon chopped cilantro
2 tablespoons olive OR coconut oil, plus more for pan

Directions:
1. In large bowl, sift flours, salt, and pepper.
2. Add water, herbs and oil to flour mixture and blend with whisk until smooth. (May also be
processed in blender.)
3. Let batter rest at room temperature at least 30 minutes. If necessary, thin batter with more
water to maintain consistency of light cream.
4. Prepare crêpe pan by oiling lightly. Pour approximately 1⁄4 cup of batter into pan, tipping pan
so batter thins covers pan. Cook 30 seconds, until crêpe is golden brown on bottom. Flip,
cook another 30 seconds.

Enjoy with dal, refried beans, or any savory filling you can imagine!