1 Cup Chickpea Flour (or weigh 4.5 oz.) (also called Besan, Gram, or Garbanzo Flour
½ tsp. Salt
1 Cup Water
2 Tbsp. Extra Virgin Olive Oil
To Taste Ground Cumin, and or Coriander, and or Smoked Paprika if desired
2 Cups Diced Fresh Tomatoes
¼ Cup Red Onions-finely diced
8 Basil Leaves-finely shredded or gently torn
1 Tbsp. Fresh Lemon Juice
To Taste Salt and Pepper
As Needed Olive Oil for Cooking Crepes.
Whisk together the chick pea flour, salt, water, and olive oil until smooth. Season to taste with any of the suggestions above if desired, whisk smooth. Cover and let batter sit for 30 minutes to allow the liquid to be absorbed by the flour. Meanwhile make the salsa.
Combine the diced tomatoes, basil, red onion. Add the basil, lemon juice, and salt and pepper only when ready to serve to prevent the water coming out of the tomatoes. This will also help keep the basil green.
To prepare the crèpes heat an 8” non-stick sauté pan on medium high heat. Add about 1 tsp of olive oil to the pan swirling to evenly coat the pan. Add about ¼ Cup of the batter to the pan, quickly swirling to cover the bottom of the pan with thin layer of the batter. Cook over medium high heat for about 2 minutes or until evenly deep golden. Gently flip over and repeat. Add more olive oil as needed. Repeat with the remaining batter. Season each crèpe with salt and pepper if desired.
To serve, spoon a generous amount of the tomato mixture over the crepe and wrap up to make easier to eat. Or cut the crèpe into wedges like tortilla chips and serve with the salsa. Enjoy! This dish is vegan and gluten free when purchasing a certified gluten free chickpea flour.
Lincoln Culinary Institute’s Website: www.lincolnculinary.com
