Ingredients:
- 1 cup chickpea water – see where to get this here
- 1 cup GF all-purpose flour (I use organic)
- almond milk, about 1/8 – 1/4 cup, depending on thickness of batter
- 1/2 t salt
- optional: a drizzle of maple syrup, or sweetener of your choice
Crepe Batter
Bean water is a natural leavener. To make your crepes even lighter, you can aerate your bean water in a bowl with a whisk or hand mixer. You are not making meringue so you don’t have to whip a lot of air in it, just a little.
Whisk in flour, making batter as smooth as possible without overworking it. Stir in salt, and if desired, a little sweetener. You can even added spices like cinnamon, or if you are making a savory crepe, you can leave it unsweetened and add any spices you like.
Your batter should be just a little thick. Add in almond milk, starting with about 1/8 cup, then a little at a time until consistency is like heavy cream or full fat coconut milk.
Crepe Method
Lightly oil a nonstick heated skillet (medium heat) and pour in about 1/4 c, or a little less, of your batter. Quickly, pick up the pan and swirl batter around to cover the entire bottom of the pan. Allow to cook. Watch for the edges to become done; they may begin to curl up a bit. Gently scoot a wooden or plastic spatula or egg turner under your crepe. Flip your crepe. If you have not made crepes before, don’t worry if the first couple are not wonderful. You will get the hang of it in no time. Your crepe will be cooked in just a couple of minutes. Remove from pan and place on parchment or a rack to cool. Repeat until all batter is used. You may need to spray a little oil in the skillet between crepes.
You can place a square of parchment between each crepe for storage.
Fill each crepe with anything you like! Savory or sweet. They are delicious with a sweetened cheese, or nut cheese, and fresh fruit, or frozen fruit cooked down and sweetened. Mmm
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