Chickpea Crêpes with Jodi Moreno and Giora

A Note From feedfeed

From More with Less: Whole Food Cooking Made Irresistibly Simple by Jodi Moreno © 2018 by Jodi Moreno. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc.  

Makes about 4 crepes 


1 cup chickpea flour

1 cup plus 2 tablespoons water

3 tablespoons extra virgin olive oil

½ teaspoon kosher salt

½ teaspoon kosher salt

Ghee or extra virgin olive oil, for cooking 

1 avocado, roughly mashed (optional)

A squeeze of lime (optional) 

Put the chickpea flour, water, olive oil, and salt in a medium mixing bowl and whisk until combined. Allow the batter to sit, at room temperature, for about 30 minutes.

Alternatively, you can store this batter in an airtight container in the fridge for up to 1 week. 

Heat a large cast iron or frying pan over high heat. When the pan is hot, lower it to medium heat and add enough ghee or olive oil to coat the bottom of the pan.

Add about ½ cup of the batter, using a ladle, and spread the batter (just slightly) using the back of the ladle. The pancake should be slightly thinner and larger in circumference than a more traditional pancake, about ⅛ inch thick.Cook for 2 to 3 minutes on each side. The crepe is ready to flip when you see some bubbles popping on the surface. Transfer to a plate and top with the smashed avocado and lime, if using, or any toppings of your choice.