One thing we used to love before the celiac disease blow were crepes. SImple, easy, versatile. But thanks to my new Pulses Canada recipe booklet for gluten free recipes…I have found this little gem of a recipe. Check it out for more http://www.pulsecanada.com/pulses-and-the-gluten-free-diet. Hubby and I both enjoyed it a lot 🙂 It uses chickpea flour (Bulk Barn) so it’s likely more nutritious than regular crepes…which you normally can’t say about gluten free substitutes most of the time.
Gluten Free Crepes with Chickpea Flour
1 cup chickpea flour
1 cup milk (any kind)
2 eggs, beaten
Dash of salt and pepper
1 tbsp parmesan cheese
1 tbsp minced parsley
1. Beat together eggs and milk. Stir in remaining ingredients and mix well until all flour is incorporated.
2. Heat frying pan with a little bit of oil. Add 1/4 cup of batter at a time, tilting the pan around so it spreads out thinly.
3. Heat pancake until each side is nicely brown. Keep warm.
Serve with any kind of savory crepe filling – we had sauted zucchini, corn and cream cheese
For a sweet crepe you could omit the pepper, parmesan and parsley and add vanilla and cinnamon to the batter….yum!