Thursday, February 10, 2011

Crepe-tastic

These were soooo good. I served them for dinner with a dollop of cool Greek Yogurt Dip and some spicy Madras Lentils. A completely vegetarian meal, which I try to do at least once or twice a week.

Shelly's Savory Garbanzo Bean Crepes

2 Eggs, beaten
1/2 cup Soy Milk
1/4 cup minus 1 Tablespoon Water
1 Tablespoon Sugar Free Lemon Torani Syrup
1 Tablespoon Canola Oil
1/2 cup Garbanzo Bean (Chickpea) Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 teaspoon Garlic Powder
1 Tablespoon Fresh Cilantro, chopped
a few twists of Black Pepper

Blend all ingredients on low till thoroughly combined. Pour into a bowl, cover and refrigerate for a half-hour. I used cilantro in this batch but you could use flat leaf parsley (same amount), basil or dill (slightly less.)

Spray a non-stick 8 to 10 inch crepe pan with Pam. Pour 1/4 cup of the batter into the pan and twirl it around to spread the batter in a thin circle.

Cook till top appears dry and flip. Cook a minute or so on other side. Repeat till all batter is used. While you are making them you can keep them warm in a low oven 200 degrees or nuke for 20 seconds before serving. Makes 8-10 crepes depending on size of pan.

Yes, you can use a fry pan but crepe pans with their shallow sides make the process soooo much easier.

Extras can be refrigerated for a few days. Microwave 30 seconds to reheat, warm in a pan or in a toaster oven. They stand up to travel to so you can wrap them in foil or toss in a bento box for lunch.

These are perfect eaten as is or you can dip them in Madras Lentils or a Greek yogurt based dip like this one or this, fill with ricotta or a sprinkle of cheese, or use them as like a wrap with things like chicken salad inside. If you are looking for a better than bread alternative this is a great option. This week sometime I plan on filling some garbanzo bean crepes with a yummy filling and baking them in the oven: manicotti-ish. I'll let you know how it goes.

I used Garbanzo Bean Flour in this recipe. You could use Spelt. I make crepes with that usually but lately I've been messing around with Garbanzo Bean (Chickpea) Flour. Unlike other bean flours, it doesn't have to be combined with other flours (though you can) and it has a yummy beany flavor. Great for thickening sauces. It's higher in protein. The stats: 1/4 cup Garbanzo Bean (Chickpea) Flour contains 110 calories, 6g protein, 18g carbs (of which 5g is fiber) and oodles of iron. It's used a lot in Sicily, I remember my Sicilian Grandmother (my Dad's Mom) used to make all sorts of things with it. Oh and it's great for those on Gluten Free diets.

Looking for a sweet crepe. Here's my favorite version of those.

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5 comments:

Ian said...

Those look amazing! I bet they would be great with some medium salsa, too! Awesome!

Jacquie said...

This looks and sounds delish! Thank you!

Amber said...

This sounds DIVINE! I am always very thankful for vegetarian recipes. Thank you!

scrapstampcrazy said...

How did you know I was jonesing for crepes today. Maybe it's cause of Valentine's Day and strawberries. Thinking I might try a variation of these that are sweeter.

BeckyVDU said...

I can't wait to try this crepe recipe, thanks for all the wonderful ideas. Keep them coming!