These are the most delicious, filling, easy and protein rich crepes ever! They’re naturally gluten free, high in iron, magnesium and Vitamin B-6. These are all magnificent vitamins and minerals which your body needs to function well. Iron produces collagen which keeps your skin looking young & fresh, magnesium helps regulate blood pressure, and Vitamin B-6 aids in regulating your mood and appetite.
I first became familiar with them a couple of years ago through Yotam Ottolenghi’s book Plenty but was living in the UK at the time and couldn’t find chickpea flour very easily, so I quickly forgot about them. It was only recently when I read through my copy of Sarah Britton’s cookbook Inspired Plant Based Recipes for Every Season that I immediately put the chickpea flour which had been sitting in my cupboard for a few months, to good use! They are traditionally called Socca, in France or Farinata in Italy, and are made with olive oil, however olive oil has a very low burning point so coconut oil is used as an amazingly delicious and nutritious substitute. The toppings are very versatile, so you can use what you’ve got in the fridge, which is what I tend to do, and wrap them up into a simple and nourishing meal. They also freeze very well, so you can make up a big batch, freeze, then heat them up in the oven quickly when you need them.
As I’ve been hosting more group cooking classes recently, I’m very aware of using ingredients which are readily available in Doha. And chickpea flour happens to be available in almost all supermarkets here, it’s really cheap too, which means you have more money to spend on other whole food items or perhaps a little present for yourself! So Doha people, this one is dedicated to you 🙂
(makes 4 large crepes)
Chickpea Crepes (recipe from Inspired Plant Based Recipes for Every Season)
1 cup chickpea flour (also called besan or gram flour)
Pinch of Himalayan pink salt
Pinch fresh cracked black pepper
1 1/4 cup warm water
3 tablespoons coconut oil + more for cooking
Beetroot hummus (regular hummus is also fine)
Baby spinach leaves
Cherry tomato salsa
Sift the flour over a large bowl, then add salt & pepper, mix to combine.
Whisk in warm water and melted coconut oil and let sit for at least 30 mins. This will ensure the crepes hold together well.
Then heat up 1/2 tablespoon coconut oil in large pan over medium heat, once hot pour 1/4 of the mixture to coat the pan. Cook for 5-8 minutes on one side, until bubbles start to form and the crepe holds together well (patience is key here) then flip and cook for 2 mins on the other side, and repeat.
Add your toppings of choice and enjoy!