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Chickpea Crepe (vegan and gluten free) Printer Friendly 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