4 Serves
70 Mins
In a large mixing bowl, whisk together the chickpea flour, water, and a pinch of salt until the batter is smooth and free of lumps.
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FrenchVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
143 µg / 400 µgCalcium
19 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
138 mg / 1,250 mgPotassium
304 mg / 4,700 mgSodium
442 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Let the batter rest at room temperature for at least 30 minutes to allow the flour to hydrate properly.
Heat a non-stick skillet over medium-high heat and lightly coat the surface with olive oil.
Pour a ladle of batter into the hot skillet, tilting the pan to spread it evenly into a thin layer.
Cook the crepe for 3-4 minutes until the edges are golden and crispy, then flip and cook for another 2 minutes until fully set.
Remove from the pan and season with salt and black pepper to taste before serving hot.
22
g37
g7
g
Egyptian