Preparation time: 5 minutes
Total time: 35 to 40 minutes
Makes 4 to 6 servings (6 crepes)
Sparkling water creates a light, lacy crepe that doesn’t even need baking powder. Fill with savory or sweet fillings and serve as a main dish, snack, or dessert.
• 1 cup chickpea flour (see Tip, here)
• 1 cup sparkling water
• 1 tablespoon extra-virgin olive oil, plus more for the pan
• 1 egg
• ¼ teaspoon salt
Place all the ingredients in a wide-mouthed glass mason jar or cup that will fit an immersion blender without splashing. Blend until smooth. Use right away so that the sparkling water brings a lighter texture to the crepe.
Heat a 10-to 12-inch cast-iron skillet over medium-high heat. Brush ¼ to ½ teaspoon of the oil onto the hot skillet and adjust the heat as necessary—the pan should be hot, but the oil should not smoke.
Pour about ⅓ cup of the batter onto the hot oiled skillet, tilting the pan in a circular motion as you pour so the batter coats the surface evenly.
Cook until the edges brown and lift easily from the skillet, about 3 minutes. Turn and brown on the other side, 2 to 3 minutes. Remove from the heat and use immediately or refrigerate and reheat to soften before using.
Fill with your favorite sweet or savory ingredients as desired.
Tip: This batter is best used right away. The sparkling water will become flat if stored for too long.
Based on 4 servings
Calories: 137
Carbohydrate: 14 g
Protein: 7 g
Fat: 6 g
Variations
Get creative with adding herbs and spices to the batter to make a more flavorful savory or sweet crepe.
Vegan version: Omit the egg and increase the oil to 2 tablespoons.
Based on 4 servings
Calories: 149
Carbohydrate: 13 g
Protein: 5 g
Fat: 9 g