I wanted to make crepes the other day but Matt is allergic to wheat. I figured that I could make buckwheat-spelt crepes but alas, I was out of buckwheat. I found some course ground garbanzo bean flour in my cupboard and mixed it with white spelt flour. Mmmm, they were delicious! Being filled with crab, mozzarella, parmesan, and a sprinkling of parsley made them even more savory.
Garbanzo-Spelt Crepes:
2 eggs
1 cup milk
1/3 cup water
2 tablespoons of melted butter that is slightly cooled (more on the warm side than hot off the stove)
!/2 cup garbanzo bean flour (I used a course ground flour)
1/2 cup white spelt flour
1/2 teaspoon salt
Beat eggs and then whisk the next three ingredients into the eggs. Mix together the flours and salt in a separate bowl. Slowly whisk in the wet ingredients into the bowl of flours. Make sure the batter is smooth without any lumps.
Heat an 8-10 inch pan (preferably a crepe pan or an iron skillet) with some oil or a dab of butter until hot. If you dribble some drops of cold water onto the pan, they should skitter and dance on the surface. This is how hot you want the pan.
Pour a small amount of batter onto the pan. Enough to make a thin layer as you tilt the pan to cover the surface. Cook for about a minute or two. Keep close watch; you don't want your tasty savory crepe to burn! The edges and surface should dry out slightly. It's nice when you can get the edges to a slightly golden-brown crisp. Turn the crepe over and cook for another minute.
I added some crab, chopped parsley, and shredded parmesan cheese to the crepe after I flipped it. After aabout 30 seconds, I folded it in half. I let it cook for another 30 seconds. If I felt like one half didn't brown enough, then I flipped it again and cooked for a few seconds more.
The first crepe usually isn't a pretty as the rest. You get a feel for the batter and the heat of the pan with your first crepe. Just chomp on that crepe while you cook your next one to perfection!
