Gluten & Dairy Free Crepes

recipe

Chickpea crepe

Chickpea crepe

First up are some props from my recent trip to the South Coast. On top is Mr Bunny, a fantastic articulated rabbit that I picked up in a vintage store. I'll be honest - I actually picked him up for a friend but Mr NQN liked him so much that we kept him and I bought her something else. I bought the chopping boards from my trainer Nina. Long story short, I saw them in her kitchen when I was working out at her apartment and I liked them and she liked the idea of getting new chopping boards! The carving fork was a gift from Belinda as I saw it in an antique store in Milton and liked it (perhaps in anticipation of eating lots of roasts) and the tea strainer spoon was a practical purchase for a tea drinker like me.

Chickpea crepe

The next items are from the new Flour, Water Salt bakery in Milton that is related to the famous Berry Sourdough bakery (who supply them with all of their breads). There is a classic white sourdough, a Dutch speculaas cake, biscotti and Russian tea cakes. They all disappeared rather quickly, the bread in cheese toasties for Mr NQN (I'm still banned from them) and the cookies into my waiting mouth.

Chickpea crepe

The milk in this picture was from our trip down south too and is from Il Locale, a gelato store. They use this non homogenised "The Pines" milk from Kiama in their gelato. I'm going to save this milk to use in something special. I bought these chocolates from Berry mainly for a mother's day present. My mother pretty much regifts almost everything that she gets except for food so I tend to give her food. The other day she showed me a Swarovski keyring that I bought her as she was about to regift it and I had to warn her not to regift that as it was engraved!

Chickpea crepe

The savoury tomato jam was a gift from my adopted mum Barbara from Barbara Bakes. When we met in Dallas last year she brought me a whole lot of goodies including an apron, chocolates and this lovely savoury tomato jam from her home state Utah. It was so wonderful to finally meet her and we fell into conversation as if we had been friends forever. The saffron in the picture was kindly given to me by Jenny when we went to her house for Greek Easter. She showed us photos of her home village from where these delicate golden strands came.

If you had looked in my kitchen right now, you'd see a huge pile of pancakes. I saw these on Tandy's fantastic blog Lavender and Lime and knowing that I had a whole bag of chickpea flour that I had no idea what to do with, I made these straight away. There are basically just two ingredients to these crepes: chickpea flour and coconut milk and that makes them gluten and dairy free. They lend themselves to savoury crepes but they can also do as sweet crepes. Because there isn't egg, they can't fold over as much as crepes usually do but these are really tasty not to mention quick. Which gives you more time to go shopping ;)

So tell me Dear Reader, do you regift? And have you bought anything interesting for your kitchen lately?

Gluten and Dairy Free Crepes

  • 2 cups chickpea flour
  • 750ml/25.36 fl ozs. coconut milk
  • 3 tablespoons sugar (if you want these to be sweet crepes, omit for savoury crepes)
  • 1 pinch of salt
  • Ghee or butter to fry

Chickpea crepe

Step 1 - Whisk the chickpea flour and coconut milk together in a bowl. If there are lumps, sieve the mixture. Allow to stand for 30 minutes.

Chickpea crepe

Step 2 - Heat a shallow frypan or crepe pan on medium to high heat and brush with ghee or butter. Pour the batter into the pan and allow to cook on one side before flipping over. Serve with savoury or sweet accompaniments.