Garbanzo Crepes
- egg substitute equivalent to 4 egg
- 1 cup water
- 1 cup low-fat buttermilk
- 12 teaspoon salt
- 12 teaspoon baking powder
- 2 cups garbanzo flour
- 1 tablespoon olive oil
- Combine all ingredients in a blender, and blend until very smooth.
- Let the batter rest at room temperature 30 minutes to an hour.
- When ready to use, blend the ingredients one more time.
- Heat a well-seasoned crepe pan or small skillet over medium - low heat.
- Coat with a vegetable oil cooking spray (I use olive oil in a Misto sprayer).
- When the pan is hot, add about 1/4 cup crepe batter.
- Tilt the pan, rotating so the batter is evenly distributed.
- Cook until the crepe appears dry, then turn and cook on the opposite side.
- Remove.
- Spray the pan again, if needed, and repeat until all the batter has been used.
- Lay the cooked crepes separately on a clean, lint-free towel until cooled.
- Store crepes between sheets of wax paper or plastic wrap until ready to use.
egg substitute, water, lowfat buttermilk, salt, baking powder, garbanzo flour, olive oil
Taken from www.food.com/recipe/garbanzo-crepes-354387 (may not work)