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Crepes!, with savory chick pea flour

December 20, 2009

In fishing out a recipe for a fushion crepe dish I had posted earlier, I realized I had never actually specified how to make the crepe batter. I want to rectify that now, especially since this batter uses chick pea flour and is nutritive-ly far superior to its French counterpart.

I had hesitated in providing that recipe because it was from a cook book. However, today, I was sans cook book due to an apartment repair job which required us to pack up all of our books from one wall. It is for a traditional Indian dish called “cheela”. 

So, I called my mom and promptly forgot most of what she told me. I did remember her saying that outside of the salt and pepper, all else was free to experimentation. So here are the results of my delicious experiment:

  • 1 cup chick pea flour (also called Besan, in indian stores)
  • 1/2 large onion, diced (I used yellow)
  • 1 medium green chili pepper (these are long and slim), chopped
  • at least 1 Tbls Fresh coriander (or more if you’d like)
  • 1/4 tsp Salt 
  • 1/4 tsp Black Pepper
  • 1/4 to 1/2 tsp red cayenne pepper

Optional:

  • Garam Masala (1/4 to 1/2 tsp) (I only used this because I had it, not because its imperative to the dish)
  • ground coriander (1/2 tsp)
  • ground cumin (1/4 to 1/2 tsp)

Toss and mix all the ingredients in a bowl. Then, add water, starting with one cup of water. You want to make it about a pancake like consistency in the batter. If needed, add up to 1/4 cup more. Whisk together to create the batter for the crepes. Then follow the cooking instructions in my previous post–that post describes how proten-acious this crepe is and how it barely takes any oil to cook! I made up to 7 crepes using this recipe, could have possibly stretched it to 8, to feed 3 adults. Enjoy!

A side note on the amount of spices: Note, when I don’t have a specific measurement in mind for a basic spice such as salt or pepper, I basically sprinkle the salt over the surface of the other ingredients in a left to right manner until I have the surface at least lightly coated. In this case, because chick pea flour has a strong taste, I decided I was use just a pinch or dash more salt. Same with the black pepper. I sprinkled until the surface of the flour in my bowl was fully coated because I love black pepper. Otherwise, I added some ground cumin because I LOVE it and I used ground coriander because I didn’t have fresh.

Enjoy!

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