Made with chickpea flour, these gluten-free crepes make a hearty brunch meal. As a bonus, we've also included a sweet filling to make this a dessert option!
In a small bowl, blend flours together and set aside. in small bowl.
In a medium bowl, blend together canola oil, skim milk, and eggs. Add to dry ingredients and blend just until mixed. Let stand for 5 minutes.
Heat an 8-inch (20 cm) non-stick crepe pan over medium heat and lightly oil. Add a scant 1/4 cup (60 mL) of crepe batter to pan and move pan around in a circular motion to evenly coat bottom. Cook until underside is lightly golden, about 1 minute, then loosen with a spatula and flip crepe over and cook for approximately 30 seconds. Repeat with remaining batter lightly spraying pan with oil if needed. Fold crepes in quarters or stack flat and then transfer to plate. Place in warm oven until ready to serve.
Broccoli & Cheddar Filling
To make white sauce, heat oil in small saucepan or double boiler over low heat, then remove pan from heat.
In a small bowl, whisk together corn starch and milk until smooth. Add milk/corn starch mixture slowly at first to the oil in the saucepan, stirring constantly to make a smooth paste, then stir in cream. Return to heat. Cook sauce over medium heat, stirring constantly until sauce has gently boiled and thickened. Remove from heat; add cheese and stir until melted. Add broccoli, chopped green onions, seasoning, and pepper.
Remove crepes from oven and fill with broccoli-cheddar mixture and fresh basil sprinkled over filling. Serve immediately!
Notes
To measure the chickpea flour, whisk it in the bag/container a few times to aerate it and then lightly spoon it into a measuring cup before leveling it off with a knife. Do not use the measuring cup as a scoop; you'll get up to 20% more flour in the recipe which can result in a dry baked biscuit.
Sweet Option - Blueberry or apple crepes. Add 1/2 tsp (2 mL) each cinnamon and ginger, 1/4 tsp (1 mL) cloves and 1 Tbsp (15 mL) honey or maple syrup to the crepe batter prior to cooking. Over medium high heat, combine in a saucepan: 2 cups (500 mL) blueberries or peeled diced apples; 2 Tbsp (30 mL) honey or maple syrup; 1/4 cup (60 mL) water; 1 tsp (5 mL) vanilla; and 1 tsp (5 mL) lemon juice. Cook until fruit comes to a soft boil. Mix 4 tsp (20 mL) cornstarch with 6 tsp (30 mL) cold water and pour into the sauce. Reduce heat and simmer for 5 minutes. Remove from heat and allow to cool. Spoon mixture into crepes and top each crepe with 2 Tbsp (30 mL) yogurt or Greek yogurt.
In a small bowl, blend flours together and set aside. in small bowl.
2
In a medium bowl, blend together canola oil, skim milk, and eggs. Add to dry ingredients and blend just until mixed. Let stand for 5 minutes.
3
Heat an 8-inch (20 cm) non-stick crepe pan over medium heat and lightly oil. Add a scant 1/4 cup (60 mL) of crepe batter to pan and move pan around in a circular motion to evenly coat bottom. Cook until underside is lightly golden, about 1 minute, then loosen with a spatula and flip crepe over and cook for approximately 30 seconds. Repeat with remaining batter lightly spraying pan with oil if needed. Fold crepes in quarters or stack flat and then transfer to plate. Place in warm oven until ready to serve.
4
To make white sauce, heat oil in small saucepan or double boiler over low heat, then remove pan from heat.
5
In a small bowl, whisk together corn starch and milk until smooth. Add milk/corn starch mixture slowly at first to the oil in the saucepan, stirring constantly to make a smooth paste, then stir in cream. Return to heat. Cook sauce over medium heat, stirring constantly until sauce has gently boiled and thickened. Remove from heat; add cheese and stir until melted. Add broccoli, chopped green onions, seasoning, and pepper.
6
Remove crepes from oven and fill with broccoli-cheddar mixture and fresh basil sprinkled over filling. Serve immediately!
