These crêpes are best eaten hot straight from the pan. Be sure to use a well-seasoned pan to prevent the batter from sticking. You’ll need to begin this recipe a day ahead to rest the batter.
- 160 gm chickpea flour (see note)
- 100 ml olive oil
- 1/3 cup (loosely packed) rosemary (optional)
- 1Place chickpea flour in a bowl, season to taste, then gradually whisk in 500ml water to form a smooth batter. Whisk in 1 tbsp oil and refrigerate overnight to rest.
- 2Preheat oven to 200C. Whisk batter well to combine, heat a 19cm-diameter cast-iron pan over high heat, add ½ tsp oil and heat until smoking to season the pan. Add 1½ tbsp of batter, tip pan quickly so batter covers base, scatter with a little rosemary and cook until the base starts to crisp (2-3 minutes). Transfer to oven and cook until crêpe curls up at the edge (1-2 minutes). Repeat with remaining oil, batter and rosemary. Season crêpes generously with sea salt flakes and serve hot with lemon wedges.
This recipe makes about 12 crêpes. Chickpea flour is also known as besan.
This recipe is from the April 2013 issue of
Drink Suggestion: Bone-dry manzanilla. Drink suggestion by Max Allen