Serves 4 to 6.
Note: This quick, savory crepe is sure to become a summer staple. It’s delicious on its own and a tasty canvas for toppings of all kinds. It’s best made in a cast iron skillet so the edges become crispy brown. From Beth Dooley.
• 1 c. garbanzo bean flour
• 1 tsp. salt
• Several grinds black pepper
• 1 1/4 to 1 1/2 c. warm water, divided
• 1/4 c. extra-virgin olive oil, plus a little more for garnish, divided
• Coarse salt to finish
• 2 to 3 tbsp. chopped fresh parsley and or basil
Preheat the oven to 450 degrees and set the skillet in the oven. Whisk together the flour, salt and pepper, then whisk in 1 1/4 cups of the water and 2 tablespoons olive oil. Set the batter aside for at least 15 minutes. It should be the texture of pancake batter; if it’s too thick, whisk in more water.
Remove the skillet from the oven and coat the pan with 2 tablespoons olive oil. Pour the batter into the skillet and bake until it’s firm throughout and the edges are golden, about 15 to 20 minutes. Drizzle with a little more olive oil, sprinkle with the coarse salt and the chopped herbs. Serve hot, cut in wedges or torn into shreds.
Nutrition information per each of 6 servings:
Fat 11 g
Sodium 410 mg
Carbohydrates 9 g
Saturated fat 1 g
Total sugars 2 g
Protein 3 g
Cholesterol 0 mg
Dietary fiber 2 g
Exchanges per serving: ½ starch, 2 fat.