Chickpea Pan Crepes with Onion Step-by-Step

Chickpea Pan Crepes with Onion

  Not as thick as pancakes and certainly not as wispy thin as crepes, these just right pan crepes (reminder to self: must trademark that term) are egglike in appearance and have that same buttery richness along with a lingering heat (in a good way) from the chiles. Great as is for breakfast, I ate all of them in one sitting with a bowl of fresh pomegranate seeds in between sips of French press coffee with cream. Serving the pan crepes with a bowl of plain yogurt will also take the edge off the heat from the chiles.
Chickpea Pan Crepes with Onion Step-by-Step

Chickpea Pan Crepes with Onion
SERVES
Time
4 pan crepes5 minutes

Ingredients :

  1. 1 cup chickpea fl our (see Extra Credit)
  2. 1 teaspoon coarse kosher or sea salt
  3. 1⁄2 teaspoon ground turmeric
  4. 1 cup fi nely chopped red onion
  5. 1⁄4 cup fi nely chopped fresh cilantro leaves and tender stems
  6. 3 to 4 fresh green serrano chiles, stems discarded, fi nely chopped (do not remove the seeds)
  7. 4 teaspoons canola oil

Instructions :

1- Combine the chickpea fl our, salt, and turmeric in a medium-size bowl. Pour in about ½ cup of warm water and whisk it in quickly. The batter will be thick and you want to make sure it has no lumps. Once it is smooth, whisk in an additional ¼ cup of water. The consistency of the batter should be slightly thinner than a pancake batter.
Whisk the batter smooth, then add the onion-and-chile mixture.
Whisk the batter smooth, then add the onion-and-chile mixture.
2- Combine the onion, cilantro, and chiles in a small bowl. Stir the mixture into the batter.

Spoon out 1⁄ 2 cup of the batter onto an oiled, warm cast-iron pan or nonstick griddle.
Spoon out 1⁄ 2 cup of the batter onto an oiled, warm cast-iron pan or nonstick griddle.
3- Drizzle a teaspoon of the oil into a medium-size nonstick skillet or wellseasoned cast-iron pan and heat over medium heat. Halfway through the oil getting warm—about 45 seconds—pour in about ½ cup of the onion-studded batter and quickly spread it evenly so it is about 6 inches in diameter (if you wait for the pan to get hot, the batter will clump up and you will be unable to spread it uniformly). Let the pan crepe cook until the top turns opaque and loses its glossy look, 2 to 3 minutes. Turn the pan crepe over and cook the second side until it has a few brown spots, 1 minute more. Transfer it to a plate. If you do not plan on serving the pan crepe right away, keep it wrapped between pieces of aluminum foil at room
Spread the batter out to about 6 inches in diameter. After 2 to 3 minutes, the top of the crepe will turn opaque.
Spread the batter out to about 6 inches in diameter. After 2 to 3 minutes, the top of the crepe will turn opaque.


emperature. Storing it in a preheated oven may cause it to dry out.
4 Before you make the second pan crepe, wet a piece of paper towel with cold water. Squeeze the excess water out. Wipe the hot skillet to lower its temperature then quickly drizzle a teaspoon of oil into the skillet and repeat with another ½ cup of the batter spreading, cooking, and turning the pan crepe. Repeat the process with the remaining oil and batter.

Once fl ipped, it just needs another minute in the pan to fi nish cooking.
Once fl ipped, it just needs another minute in the pan to fi nish cooking.

Extra Credit :

• Bob’s Red Mill makes a chickpea fl our that’s available in supermarkets, but I also give instructions on how to make your own (see page 22).
• If you don’t wish to use all the batter, you can refrigerate it, covered, for up to 3 days. The longer the batter sits the thicker it will get. Thin it down to the right consistency by whisking in 1⁄4 cup of water. If you have made all the pan crepes, you can rewarm them, wrapped in slightly damp paper towels, in a microwave oven on high power for 30 seconds to 1 minute.
• Any vegetable works well with pan crepes. I usually add ribbons of fresh spinach and chopped red tomatoes for a festive look. Because of the chickpea fl our’s egglike quality, think of the pan crepes as a vegan’s dream omelet and include mushrooms, blanched asparagus, artichoke hearts, and bell peppers. While by no means kosher, crispy bacon, ham, and pancetta are equally delicious (and certainly nonvegetarian). Add in some of your favorite shredded cheeses as the pan crepes cook and you will expand the satiating qualities.
• I often think of leftover pan crepes as a healthier alternative to tortillas (not to mention that they are gluten free). Fill them with cooked black beans, avocado, and shredded pepper Jack cheese and fold them up for a great lunch or dinner. Stack a few of them together and mince them into “scrambles.” In the peak of summer, scoop out tomatoes and fi ll them with the scramble. Top them off with a cheese sauce and you can serve them as an.

Other recipes Side Dishes : Here
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