Chickpea Crȇpes
A gluten free chickpea crȇpe with a poached egg over yogurt and chipolte and date hot sauce.
Lately I started making chickpea crȇpes for breakfast. It started on a whim after flipping through back issues of Bon Appetit featuring a Farinata, and I remembered that I still had old (cough - three year old - cough) chickpea flour that needed to either be tossed or cooked. I chose to cook it.
What started as a whim to reduce food waste has now evolved into a compulsion. As we settle into the dark, cold season that shall not be named, hot breakfasts that can be made up in a few minutes are very appealing. This breakfast feels like an indulgence because it involves something pancake-like, but it's actually fairly healthy. While chickpeas might be a bit higher in fat compared to other legumes, they are still high in fiber and protein. And for anyone who might be gluten sensitive, this crepe is naturally gluten free and only involves a few ingredients.
Chickpeas are one of my favorite legumes in general. I was surprised by the number of different countries that have their own version of a chickpea crȇpe. India, Italy, and Southern France all make thin, pan cooked chickpea flour dishes. All use different combinations of flours, fats, and flavorings from spices or alliums. I decided to go for a very neutral flavor that acted a bit more like a Parisian crȇpe, in that it's more a canvas to showcase various fillings.
I enjoy using these crȇpes to make savory breakfasts, featuring saucy over-easy or poached eggs and any dazzling combination of condiments and garnishes I may have accumulated in my fridge. I love trying new condiments but am actually horrible about finishing them off. But, swirl some Brooklyn Delhi Tomato Achaar with yogurt to cradle the egg or drizzle everything with umami, spicy Fly By Jing Sichuan Chili Crisps? You've got an exciting breakfast that took 10 minutes to make and clean up.
A quick note on using baking powder in this recipe. You can indeed make a successful crȇpe without the baking powder, but I find it lends a soft, slightly chewy quality to the crȇpe that I prefer.
Chickpea Crȇpe
Makes one 10” crȇpe, serves 1 person
For the Crȇpe
⅓ cup chickpea flour (also called gram flour or besan)
¼ tsp baking powder
¼ tsp flaky Kosher salt
Few grinds of pepper, white or black
⅓ cup water
Olive oil, for cooking
To Finish
Egg(s)
A few tablespoons of Yogurt, spreadable cheese, cashew cream, hummus, anything rich and fatty (optional, but kind of not)
Any number of condiments, ideas to follow.
Whisk all the crȇpe ingredients together.
Let the batter hydrate as you heat a pan, ideally cast iron, over medium high heat. Use this time to gather items to adorn your crȇpe, start water for poached egg(s), or start preparing your morning beverage of choice. The batter can sit and hydrate for up to 25 minutes.
Drizzle olive oil to coat your hot pan and once the oil is fluid like water, add your batter. Tip the pan in a circular motion to spread the batter into an even, round pancake.
Let the crȇpe cook until the edges start to crisp and the surface has dried and is riddle with little bubble holes. Work around the edges of the crȇpe with a spatula to free the edges and then lift the crȇpe a bit to check for browning. When the bottom looks nicely browned, flip the crȇpe.
Cook for a minute or two more so the second side starts to brown. Slide the finished crȇpe onto a plate.
If you want pan fried egg(s), add more oil or butter to the hot pan and cook your egg(s) as you like them. Don't forget the salt and pepper! Alternatively, poach an egg or peel a soft boiled egg.
As your egg(s) cooks, go ahead and prepare the creamy, saucy egg bedding of your choosing and place it on your crȇpe. Cradle your finished egg in that creamy goodness and add your final flourish as desired.
Sit and eat your delicious meal!
Ideas for dressing up your crȇpes
Fold some chopped preserved lemon into hummus and top everything with some ground chili and sumac.
Smear some tomato achaar into yogurt and finish with a pinch of ground chili and black pepper.
Drizzle Szechuan chili oil over your egg, let the yolk be your sauce.
Give it the okonomiyaki treatment with japanese mayo, Otafuku sauce, and bonito flakes.
Dollop a smokey, sweet hot sauce, like this chipotle and date sauce from Padma Lakshmi's book Tangy Tart Hot & Sweet, on the crȇpe and roll the egg up in that sauce.
Skip the egg and go with ham, cheese, and mustard. Some greens would be a good choice if you have them.
Disclaimer: I am not being sponsored by Brooklyn Delhi or Fly By Jing to mention their products, I'm just a fan! The links provided are for your convenience and I encourage you to support these women owned businesses.