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Chickpea Crepe (vegan and gluten free)
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Ingredients
1 ½ cup Garbanzo Bean Flour
1 tsp Kosher or Sea Salt
½ tsp Toasted ground cumin (or more to taste)
Pinch Cayenne
1 cup Water, warm
1 tsp Honey dissolved into water
1½ Tbls. Oil (canola, grape seed or olive)
Directions
Heat cast iron skillet on medium high Mix the dry ingredients into the flour
Add the water whisking as you go until smooth Whisk in oil
Let rest 5 minutes to bloom flour and thicken Pour enough oil into skillet to coat pan
Add 1/3 cup of the batter and swirl as you go to spread evenly and symmetrically Once browned on one side, flip and finish cooking other side
Finish the remaining batter on the stove top
Hold finished crepes in oven to keep warm and crisp while cooking remaining batter Serve immediately with some of the following ideas
Serving Ideas:
Great as an appetizer or as an entrée, treat them as a flatbread
Split Pea Hummus with fresh or toasted tomatoes, feta and mint, taziki, & olives Eggplant Caponata and Olive tapenades
Roasted Mushrooms and goat cheese Fresh leaf salads
Fresh julienned or roasted vegetables with cheese or yogurt sauces
Nutrition Facts
Serving Size
6 crepes
Servings Per Container
Amount Per Serving
Calories
124
Calories From Fat
% Daily Value *
Total Fat
5g
Saturated Fat
05g
Trans Fat
Cholesterol
0mg
Sodium
326mg
Total Carbohydrate
14g
Dietary Fiber
2.5g
Sugars
Protein
5g
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
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Appetizers/Snacks
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