I love trying out new recipes. And if they are easy, even better. I discovered these carrot chickpea crêpes from my Tasting Paris cookbook. Now I did have to omit some ingredients so I could eat them and make them candida diet friendly. I know these are called crêpes but they really look more like pancakes.
These are also super cheap to make. Most speciality flours are a lot of money, but chickpea flour is actually really cheap. You could even make your own with dried chickpeas and just blend through a food processor until it makes a flour. I also love using rainbow carrots. In this batch, I used a purple carrot. I’ve also used yellow carrots too!
You can serve these crêpes with coconut cream (or the solid part from coconut milk) or non dairy greek yogurt (I’m a big fan of Kite Hill). I’ve used both and I actually prefer the coconut cream/milk the best. If you don’t have any dietary restrictions, you can also use chutney.
Carrot Chickpea Crêpes
- 1 1/4 cups chickpea flour
- 1 tsp fine sea salt
- 1 tsp ground cumin1q11 tsp ground turmeric
- 1 tablespoon fresh lemon juice
- 1 medium carrot, grated
- 2 scallions, finely sliced
- 1 small green chile, finely chopped
- 1/2 cup fresh cilantro, chopped
- Make the batter at least a half hour and up to a day in advance.
- In a medium bowl, combine chickpea flour, salt, cumin and turmeric. Whisk in a cup of water to create a smooth batter. Cover and let rest for 30 minutes to an hour on the counter or overnight in the fridge.
- Stir in the lemon juice, carrot, scallions, chile and cilantro.
- Heat a heavy pan with oil and ladle 1/3 of the batter into the pan into a 5 inch circle. Cook on one side for about a minute, until golden brown. Flip it and cook the other side
- Serve with your favourite non-dairy yogurt or even chutney.
BTW, Coconut Thai Curry