A good nonstick skillet is a must for making crepes—and especially crepes with chickpea flour because you don’t want to risk the batter sticking to the pan. Once you have your skillet, the sky’s the limit. Go savory with sauteed spinach and mushrooms or sweet like this recipe.
Pro Tip: If your crepes seem dry or hard to roll out, try cooking them less.
- ¼ cup lemon curd
- 4 ounces mascarpone
- 1 ½ cups fresh or frozen blueberries
- 1 tablespoon plus 1 ½ teaspoons sugar, divided
- 1 ¾ cups plus 2 tablespoons water, divided
- 1 tablespoon chopped, fresh basil
- ½ teaspoon fresh lemon juice
- 1 ½ cups chickpea flour
- 1/8 teaspoon salt
- 1 tablespoon coconut or vegetable oil
- Powdered sugar and fresh basil for garnish (optional)
- Fold lemon curd and mascarpone together in a medium bowl until just combined. Cover and chill until ready to use.
- Combine blueberries, 1 tablespoon sugar and 2 tablespoons water in a small saucepan over medium-high heat; bring to a simmer and cook for 6 minutes or until mixture is thickened and most of the blueberries have burst, stirring often. Remove from heat; stir in basil and lemon juice. Cover and keep warm.
- Combine chickpea flour, 1 ½ teaspoons sugar, salt, 1 ¾ cups warm water and oil in a blender; process until smooth and let stand for 10 minutes.
- Lightly coat a 10-inch nonstick skillet with 1 teaspoon of canola oil and heat over medium. Place ¼ cup batter into the center of pan and quickly tilt so batter coats the bottom in a thin layer. Cook until set and when the crepe just begins to crisp at the edges, about 1 ½ minutes. Flip the crepe and cook for an additional 30 seconds before transferring to a plate. Cover with a clean towel. Repeat with remaining batter to make 8 crepes.
- To assemble, spread each crepe with 1 ½ tablespoons filling and roll up or fold into quarters. Serve with warm blueberry compote. Garnish with powdered sugar and fresh basil, if desired.
Yield: 4 servings
Prep and Cook Time: 36 minutes