Ingredients
- 1 1/2 cup (150 g) chickpea flour
- 1 1/2 cup water
- 1 teaspoon salt
- 1 tablespoon oil
- 1 teaspoon cumin seeds
Instructions
- In a medium bowl, whisk together the chickpea flour and salt. Gradually whisk in the water until smooth.
- Let it rest for 30 minutes.
- Pour the batter through a fine-mesh sieve into another bowl.
- Add the pepper and cumin seeds. Pour in the olive oil and whisk to combine.
- Set aside for another 30 minutes to an hour.
- Check the consistency of the batter. It might need a little bit of liquid.
- Heat a small nonstick skillet over medium-high heat. Brush some oil on the bottom of the skillet and sides.
- Pour ¼ cup of the batter into the center of the pan and swirl around to evenly distribute. Gauge how much batter you need for the crepe. It can be more or less of ¼ cup.
- Cook the crêpe for 1-2 minutes or until you notice the top is dry and the edges are crisp.
- With a wooden spatula go around the edges to loosen the crepe. Carefully lift and flip to the other side.
- Cook on the second side until lightly browned for another minute.
- Transfer the crêpe onto a plate or cooling rack.
- Repeat with the remaining batter. Give a little stirring of the batter before scooping it for the next crepe.
- Brush oil, adjust the heat and whisk the batter as you cook.
- Stack the crêpes on the plate as they’re done. You can use parchment paper between crepe to prevent sticking.
Servings: 3
Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!
