In honor of the International Year of the Pulse we’re sharing this savory recipe from the Global Pulse Confederation cookbook. This versatile recipe works for either dinner or dessert. We made ours with strawberries, vanilla, honey, and cinnamon.
Makes 6 8-inch crepes
½ cup milk of choice
1 tsp cannola oil
1 tbsp parsley, chopped
1 tbsp grated parmesan or substitute of choice
Pinch salt and peper
½ cup chickpea (garbanzo) flour
- In medium bowl, whisk egg, milk, and canola oil. Continue whisking and add parsley, parmesan, salt and pepper.
- Add the chickpea flour to the egg and milk mixture and whisk until smooth with no lumps.
- Heat an 8-inch non-stick crepe pan over medium heat and lightly grease. Using a ¼ cup measure, scoop batter into hot pan and quickly tilt the pan using a circular motion so that the batter even coats the surface.
- Cook the crepe for about 30 seconds, until bubbles show on the surface and the bottom is light brown. Loosen with a spatula, turn and cook the other side.