A great gluten free crepe for Weight Watchers. You'll want to refrigerate the batter at least 1 hour and up to 3 days before using.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Servings: 8
Calories: 56
Author: Martha | Simple Nourished Living
Ingredients
1-¼cupschickpea flour
2-½tablespoonsminced chives
½teaspoonsalt
1cupwater
Instructions
In a medium bowl, whisk together the chickpea flour, chives and salt. Add the water, whisking until smooth. Refrigerate at least 1 hour and up to 3 days. You'll want to whisk the mixture again when you are ready to make the crepes. (The batter should be just a little thinner than heavy cream. If it is too thick aadd a little bit more water to achieve the desired consistency.
When you are ready to make the crepes, spray an 8-inch nonstick omelet pan with nonstick cooking spray. Warm the pan over medium heat until a drop of water sizzles in the pan.
Pour about 3 tablespoons of batter into the pan; and swirl it to coat the bottom of the pan. Cook until the top of the crepe looks dry and the edges start start to pull away, and the underside is golden, 2 to 3 minutes.
With a think spatula, carefully loosen the edges of the crepe from the pan until you can lift it out and flip it over. Cook 2 more minutes. Slide the crepe out of the pan and set it aside.
Continue with the remaining batter, making 8 crepes.