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CHICKPEA CREPES

GF: DF: SF: V

Makes 8 crepes

 

1 cup (125g) besan flour

¼tsp sea salt

300ml water

2tsp bi-carb soda

coconut oil for frying

To serve: Smoked trout, ricotta, pesto, avocado, sprouts, rocket, cherry tomatoes, coriander

 

Sift the besan flour into a mixing bowl. Stir through the sea salt. In a jug whisk together the water and bi-carb soda until the bi-carb is dissolved. Slowly whisk the wet ingredients into the dry ingredients until light and fluffy. Cover the mixture and place in the refrigerator for 30 minutes. Remove the crepe mix from the refrigerator. Heat a large frying pan over a medium heat and grease with coconut oil. Pour one quarter of a cup of the mixture into the pan using a swirling motion. Allow the crepe to cook until the edges start to slightly brown and the surface is bubbly before flipping with a flat spatula. Cook on the other side for around 30 seconds. Transfer to a plate. Repeat this process with the remaining crepe mix. Serve with your choice of toppings.

Category

Breakfast, Mains

Tags
besancrepes, besanflour, chickpeacrepes, chickpeaflour, crepes, dairyfree, easterrecipes, glutenfree, healthyeasterrecipes, healthyfamily, homebaked, nourish, nutrition, recipes, savourycrepes, seasonal, simplerecipes, sugarfree, wholefoods
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