Yesterday we hosted a last hurrah barbecue at our house.

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When asked out how we were dealing with the move, I replied, “I definitely need to hit up a liquor store as soon as possible.” Which I quickly follow up with, “Because we need a lot of boxes.”  Phew.  Luke even ran out at one point to buy more alcohol for our guests, and when asked if anyone needed anything, I bellowed out, “Don’t forget to pick up some boxes!!!”

And he came back without a single box.  Ugh. It’s going to be a long week.

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But luckily I have a new snack to keep me occupied.

I found a bag of chickpea flour in the back of my pantry, and while I know I bought it with this recipe in mind (which turned out very strange), I definitely knew one recipe would not use up a 2-pound bag of the stuff.

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I love these crepes because they’re light and airy, make a great accompaniment to soups and curries (all the chickpeas!!), and taste just fine toasted up by themselves. (Maybe with a dollop of ricotta or goat cheese spread inside too!)

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Plus, since they’re made with chickpea flour, they’ve got added protein and nutrients, and the charred bits of scallion are wonderful little pockets of flavor.

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Did I mention they’re a snap to make as well?  That’s always helpful, especially on a Monday.

Two Years Ago: Rosehip Jam Coffee Cake

One Year Ago: Apricot Almond Scones

Chickpea Scallion Crepes

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: Makes about 10 crepes

Ingredients

  • 1 ½ cups chickpea flour
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 3/4 cups water
  • ½ cup thinly sliced scallions

Instructions

  1. Combine the chickpea flour, salt and paprika in a large mixing bowl and mix to blend evenly. Make a well in the dry ingredients and pour in the water, whisking until no clumps of chickpea flour remain and the batter is smooth. Whisk in the scallions.
  2. Heat a non-stick skillet over medium high heat. When the pan is hot, pour about 1/3 cup of the batter into the center of the pan and quickly rotate it so that the batter spreads out to form a circle. Cook the crepe until the edges begin to come away from the pan, about 1-2 minutes, then flip the crepe with a spatula and cook on the other side for another minute. Transfer the crepe to a serving dish or plate. Repeat this process until you have used up all your batter. Garnish the crepes with the extra sliced scallions, if desired, and serve.
http://www.bashfulbao.com/2014/04/chickpea-scallion-crepes/

Adapted from A Brown Table

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