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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
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!
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Nutrition Facts
Serving Size
Servings Per Container 6 -8" crepes
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| Amount Per Serving |
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Calories
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Calories From Fat
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% Daily Value *
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Total Fat
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Cholesterol
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Sodium
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Total Carbohydrate
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Protein
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Vitamin A
%
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• |
Vitamin C
%
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Calcium
%
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• |
Iron
%
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| * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
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Calories |
2,000 |
2,2500 |
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| 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 |
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300g |
375g |
| Dietary Fiber |
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25g |
30g |
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| Calories per gram: |
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Fat 9 •
Carbohydrate 4 •
Protein 4
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