Monica’s Indian Express: Chickpea crepes (gluten-free)
I learned to make these from my dad. Perfect for the nights where you dont feel like cooking much. Simple and filling, these crepes are just perfect for an easy meal. To serve them: I use cilantro chutney as a dipping sauce or, if you feel like it, you can make a simple dip with fromage blanc, minced garlic and cilantro. The coolness of the cheese and the heat of the crepes pair well. Enjoy!
For the crepes:
1 cup chickpea flour
Water as needed (about 1 ¼ cups)
1 teaspoon red chili powder or red chili flakes
2 small shallots, peeled and diced
1 tablespoon chopped cilantro
1 green chili, minced
1 teaspoon minced fresh ginger
Table salt to taste
4 teaspoons vegetable oil
To prepare the crepes:
Place the chickpea flour in a bowl and add the water slowly with one hand while mixing it in with the other hand. You can use a spatula but I find using my hands works the best. Keep adding the water, and mixing to remove all lumps. The final consistency should be like that of pancake batter (pourable but not thin.) Add the remaining crepe ingredients, except the oil, and mix well.
Heat a small pan on medium heat. Add ½ teaspoon of vegetable oil. Pour in about ¼ cup of the batter (the crepes should be about 1/3 inch thick). Cook for 2-3 minutes or until bubbles begin to form. Using a spatula lift the crepe and flip it over. If it does not flip easily, it needs to cook a little longer. After flipping, cook for another 2-3 minutes. Remove from the pan and place on a plate lined with a paper towel. Continue until all the batter is used. These crepes are not soft; they are in fact a bit crispy.
Hearty thanks to Alka at Sindi Rasoi for shooting the photograph for me! She is a delightful photographer and her information is here:
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