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. This recipe makes about 12 crêpes.
- 160 gm chickpea flour (see note)
- 100 ml olive oil
- ⅓ cup (loosely packed) rosemary (optional)
- To serve: lemon wedges
- 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.
Chickpea flour is also known as besan.
Drink Suggestion: Bone-dry manzanilla. Drink suggestion by Max Allen.
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