Crêpes salate di farina di ceci, senza glutine e vegane

Ingredienti

• 1 cup chickpea flour
• 1/4 cup fresh cilantro, chopped
• 1 onion, diced
• 1/2-inch fresh ginger, grated
• 2 garlic cloves, minced
• 1 green chilli, chopped (optional)
• Salt to taste
• 1/4 teaspoon dried chilli flakes
• 1/4 teaspoon ground turmeric
• 1 1/4 cup water, or more as necessary to make a thin crepe-like batter
• 2 teaspoons olive oil, for cooking

Preparazione

1. 1

   Combine Ingredients (Except Water & Oil): In a mixing bowl, combine the chickpea flour, chopped cilantro, onion, grated ginger, minced garlic, chopped chilli, salt, chilli flakes and ground turmeric. Mix until well combined.

2. 2

   Add Water: Gradually add the water a bit at a time to the dry ingredients, whisking well until you have a smooth batter. If the batter is too thick, add an additional 1 teaspoon of water at a time until you get a smooth and thin batter.

3. 3

   Heat Up Oil: Heat a non-stick skillet over medium heat, brush the bottom of the skillet with oil, take a ladleful of batter (approx. 1/4 cup) and pour it into a heated pan.

4. 4

   Spread Batter in Skillet: Gently spread the crepe batter in a circular motion using the back of the ladle until the batter forms a thin circle.

5. 5

   Cook Until Golden: On medium low heat, let it cook on one side for about 2-3 minutes. Carefully flip, then and cook the second side for another 1-2 minutes, or until golden. Repeat with the remaining batter.

6. 6

   Garnish & Serve: Serve the savory crepes hot with ketchup or chutney or filling of choice.