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Crepes Printer Friendly Ingredients 1 egg                                                                 1 T. grated parmesan cheese             ½ c. milk of choice                            ½ c. chickpea flour 1 tsp. canola oil                                    Salt and pepper to taste          1 T. parsley, chopped   Directions In medium bowl, whisk egg, milk and canola oil. Continue whisking and add parsley, parmesan, salt and pepper. Add the chickpea flour to the egg and milk mixture and whisk until smooth with no lumps. Heat an 8-inch non-stick crepe pan over medium heat and lightly grease. Using a ¼ cup measure, scoop batter into hot pan and quickly tilt the pan using a circular motion so that the batter evenly coats the surface. Cook the crepe for about 30 seconds, until bubbles show on the surface and the bottom is light brown. Loosen with spatula, turn and cook the other side.   This recipe can be modified for sweet fillings such as fruit or jam. Instead of the parsley, parmesan, salt and pepper, whisk in 1 tsp vanilla and ¼ tsp ground cinnamon.   Can be served plain or with various toppings – cream cheese and smoked salmon are delicious!   Nutrition Facts Serving Size  Servings Per Container 6 -8" crepes Amount Per Serving Calories  Calories From Fat  % Daily Value * Total Fat  Saturated Fat  Trans Fat    Cholesterol  Sodium  Total Carbohydrate  Dietary Fiber  Sugars  Protein    Vitamin A   % • Vitamin C   % Calcium  % • Iron  % * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:   Calories 2,000 2,2500 Total Fat Less than 65g 80g    Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g    Dietary Fiber   25g 30g Calories per gram:       Fat 9   •   Carbohydrate 4   •   Protein 4