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Chickpea Crepe (vegan and gluten free)

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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)

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
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