Chickpea Crepes/Tortillas

I found out I'm completely intolerant of potatoes, which includes a lot of other starchy things, like tapioca, artichokes, jicama and all the potato derivatives. So here I am back at the drawing board! I am, however, very tolerant of chickpeas/garbanzos. And the bonus is they are so good for you, way higher in protein than grain flours.

So I went looking for some recipes and found some good ones, but the mice started racing around the wheel in my brain and I came up with this recipe.

Chickpea Crepes/Tortillas

1 cup chickpea flour

1 cup water, plus more as needed

1/4 teaspoon salt

Whisk all three together. Walk away and let it sit for 1/2 hour to an hour. This gives the chickpea a chance to absorb the water. Heat a 10" skillet up and add a little oil. Make sure the skillet is hot! Stir batter, it should be as thin as crepe batter, add water a tablespoon at a time until it's as thin as you like. Pour about a half cup over medium high heat until bottom is lightly brown. If it's not done it won't release easily from the skillet. Work the spatula around the sides and then the center. Flip and cook until it releases from the pan and is lightly brown. Store in an airtight container in the refrigerator, should keep about a week. Makes about six nice sized crepes.

Yummy with a cream cheese filling for breakfast!

First Recipe

Wheat/Gluten Free Crepes

1 C flour mix (I use 1/2 C potato flour, 1/4 C coconut flour, and 1/4 C teff flour)
1 egg
1 egg yolk
1 1/4 C milk
1 Tablespoon cooking oil
dash salt

Combine all ingredients. The best way to mix this is to use a blender, but if you don't have a blender, let it stand a few minutes after mixing. You might have to add a bit more milk-this is a very thin batter.

Pour about 1/4 cup batter in a hot, lightly greased 10 inch non-stick pan, swirling to cover bottom of pan. Cook on medium high until it starts to brown, flip by sliding a spatula under. Cook second side till dry. Keep mixing batter while cooking, it tends to settle. Makes 9-10 crepes. They freeze well-layer them with waxed paper, wrap and freeze.

Teff is a tiny grain from Ethiopia. It's actually a grass and is delicious. I like to cook the whole grain as a cereal similar to Cream of Wheat.

You will seldom find xanthan gum in my recipes. My digestive system dislikes it, and I really can't tell a difference in the texture of the baked goods when I use it anyway.