Ingredients
The following ingredients have 6 Servings
- 1 cup chickpea flour (130 g)
- 1 and 1/4 cups water (315 ml)
- 1 tbsp lemon juice
- 1/2 tsp salt
Instruction
- Mix all the ingredients in a mixing bowl until well combined. Feel free to use a blender if you want.
- Let the mixture stand in the fridge for 30 minutes.
- Heat a non-stick skillet (or a lightly greased skillet) over medium heat. Pour about ¼ cup (4 tbsp) of the batter onto the pan, twirling the batter around to cover the whole bottom of the pan. I used a 8 inch or 20 cm skillet, so add more or less batter if needed.
- Cook for about one minute or until the batter gets darker, loosen the edges with a butter knife and flip the crepe.
- Cook for about one minute more until brown the other side of the crepe. Repeat with the remaining batter.
- Serve immediately with your favorite toppings (I used hummus, cherry tomatoes, black olives and dried oregano), or keep leftovers in a sealed container in the fridge for 5 to 7 days.
