Made with chickpea flour, these gluten-free crepes — with either a savoury or sweet filling — make a hearty brunch.
- Calories 170
- Fat 8 g
- Saturated Fat 1 g
- Carbohydrates 17 g
- Fibre 2 g
- Protein 8 g
- Sodium 120 mg
- Potassium 330 mg
- Folate 75 mcg
- Iron 1 mg
- Calcium 165 mg
- 1/4 cup (60 mL) chickpea flour
- 1/4 cup (60 mL) brown rice flour
- 1 Tbsp canola oil
- 1/3 cup (60 mL) skim milk
- 2 eggs
- 2 Tbsp (30 mL) canola oil
- 2 Tbsp (30 mL) cornstarch
- 1 cup (250 mL) evaporated skim milk
- 2 slices low-fat cheddar cheese
- 2 cups (500 mL) broccoli, steamed
- 4 green onions, chopped
- 1–2 tsp (5–10 mL) no-salt-added seasoning
- 2 tsp (10 mL) fresh basil
- freshly ground pepper to taste
Blend flours together in small bowl. Blend together canola oil (1 tbsp), skim milk, and eggs. Add to dry ingredients and blend just until mixed. Allow to set for 5 minutes. Cover the bottom of crepe pan with oil. Heat. Drain excess oil from pan. Add a scant 1/4 cup (60 mL) of crepe batter to pan and move pan around in a circular motion to evenly coat bottom. Cook until underside is lightly golden, about 1 minute, flip crepe and cook for approximately 30 seconds. Repeat with remaining batter lightly spraying with oil if needed. Fold crepes in quarters and then transfer to plate. Place in warm oven until ready to serve.
Make white sauce with canola oil (2 tbsp), cornstarch and evaporated skim milk. Heat oil in small saucepan or double boiler over low heat. Remove pan from heat. Mix together cornstarch and milk. Stir until smooth. Add milk/cornstarch mixture slowly at first, stirring constantly to make a smooth paste, then stir in the cream. Return to heat. Cook stirring constantly until sauce has boiled gently and thickened. Remove sauce from heat. Add cheese slices and stir until melted. Add broccoli, chopped green onions and seasonings.
Remove crepes from oven. Spoon mixture over crepes and serve.
Add 1/2 tsp (2 mL) each cinnamon and ginger, 1/4 tsp (1 mL) cloves, and 1 tbsp (15 mL) honey or maple syrup to the crepe batter prior to cooking. Over medium high heat, combine in a saucepan 2 cups (500 mL) blueberries or peeled diced apples; 2 tbsp (30 mL) honey or maple syrup, 1/4 cup (50 mL) water; 1 tsp (5 mL) vanilla; and 1 tsp (5 mL) lemon juice. Cook until fruit comes to a soft boil. Mix 4 tsp (20 mL) cornstarch with 6 tsp (100 mL) cold water and pour into the sauce. Reduce heat and simmer for 5 minutes. Remove from heat and allow to cool. Spoon mixture over crepes and top each crepe with 2 tbsp (30 mL) yogurt or Greek yogurt.