Egg Free Crepes 4 to 6 crepes depending on size Prep Time 15 minutes     Cook Time 4 minutes per crepe                     Tweet	Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.
What? You can make crepes without eggs? My French culinary instructor would not be happy! Sorry Chef Martial, but I no longer eat eggs :) The basic version is gluten free, but you can mix and match a variety of flours to make these crepes more interesting. Instructional images follow the recipe.

Ingredients:

• 1/2 cup Chickpea flour (Garbanzo bean flour - see notes)
• 2/3 cup Non-dairy milk (substitute water)
• 1 Tablespoon Maple syrup (optional but recommended)

Special Equipment:

10 inch or 12 inch non-stick pan (Ceramic or stone preferred)   (click to view ceramic pan)     (click to view stone pan)

 

Preparation Method:

Notes:

For variety, you can substitute up to half of the chickpea flour with other flours for a crepe that is a little easier to work with. I suggest using buckwheat flour or whole wheat flour for a nuttier taste. For a dessert crepe, you can add 1 or 2 Tablespoons of coconut flour and an additional tablespoon or two of liquid, but the crepes will not hold together if you try to substitute half of the chickpea flour with coconut flour.

Method:

Whisk the garbanzo flour, non-dairy milk or water and maple syrup in a bowl until there are no lumps. Let the batter rest for at least 10 minutes to hydrate. You want a fairly thin pancake like batter that will spread evenly, so you may need to adjust the liquid if you substituted a portion of the chickpea flour for another type of flour.

Heat a large non-stick pan over medium heat. Very lightly spray the pan with non-stick spray before cooking the first crepe. Add about 1/4 to 1/3 cup of crepe batter to the pan and swirl the pan to spread the batter to an even thickness completely covering the bottom of the pan. Let the crepe cook 2 to 3 minutes, or until the edges begin to dry and you see open bubbles on the top. Flip the crepe and cook for another 2 minutes. As you finish each crepe, stack them on a plate and set aside until ready to use. If the crepes begin to stick, lightly spray the pan with non-stick spray. Crepes can be wrapped in plastic and refrigerated for up to 5 days.

Making the crepe batter:

Always mise en place (gather all of) your ingredients before you begin to prepare a recipe.

Add the milk (or water) and whisk until the mixture is very smooth and no lumps remain.

It is best to let the batter rest at least 10 minutes to fully hydrate.

shaping the crepe:

Use a 1/4 cup measuring cup to pour the batter into the center of the hot pan using a circular motion.

You should end up with a fairly round, pancake size circle of batter in the middle of the pan.

Begin tilting the pan in a circular motion until the crepe batter is spread thin and covers most of the bottom of the pan.

If the pan is too hot, the batter will begin to cook and you will not be able to create a thin round crepe. If this is the case, turn down the heat or let the pan cool slightly before adding the batter.

Continue tilting the pan until you have a round crepe. This may take a little practice, but you will get it after a couple of crepes.

Cooking the crepe:

Once the crepe thinly covers the bottom of the pan, return the pan to the heat and cook for 1 to 2 minutes on the first side.

When the first side is cooked, use a spatula and your fingers if necessary to flip the crepe. The crepe should be lightly browned on the first side.

Let the crepe cook for another minute or two on the second side. As each crepe is cooked, stack them onto a plate and cover with a kitchen towel.

Enjoy!