Tiny Chickpea Crepes
Chickpea (garbanzo bean) flour gives a slightly nutty flavor that goes well with many dips and fillings. They not only add nuttiness, but also fiber and protein to these fluffy and soft crepes.
Hands-on: 20 minutesTotal: 20 minutes
- 2 cups chickpea flour
- 2 cloves garlic, peeled and crushed
- 1 tsp. Tabasco sauce
- 1 tsp. salt
- 1½ cups water
- ¼ cup olive oil
- Mix flour, garlic, hot sauce, salt, and water in a blender, pulsing and scraping the mixture down the sides.
- Heat the oil in a medium nonstick skillet over medium-high heat. Add 1 tablespoon of the batter for 1½" crepes.
- Cook until very crisp on the bottom, about 3–4 minutes; do not turn. Remove from pan and place on paper towels or a platter.