I’ve had a bag of gram flour in my pantry for quite some time now. It was a present, and I did not have any clue what to do with it. Luckily, nowadays you can find about anything on the internet. So that is how I found out that gram flour is also known as chickpea flour or as besan, and is widely used in Indian cooking, but also in some parts of France and Italy to make kind of a crepe. I decided to give the crepes a try.
The crepes worked out great, but I wouldn’t call them crepes. Crepes you can roll very easily, they are flexible, but these crepes are quite firm and when you bend them, they will break. So I didn’t roll for this dish, I stacked. The crepes are tender and have a mellow chickpea flavour, that matches well with all kind of other flavours, and you can also add herbs and spices to the batter. In this case I left the crepes plain and combined them with cream cheese, lemon, dill, lettuce, cucumber and smoked salmon. A delicious lunch!
Gram crepes (about 4)
140 gram gram flour
1/2 tsp salt
1 tsp oil (can be any kind, depending on what you serve with the crepes)
250 ml water
extra oil for frying
Mix the gram flour with the salt in a bowl. Add the oil, then slowly add the water while mixing, to form a smooth and quite runny batter. If it is too thick, it is difficult to bake nice thin crepes. Set aside 15 minutes.
Place a frying pan on medium heat, drizzle a little oil in it and spread out over the bottom of the pan. Stir the batter and pour a ladle in the frying pan. Quickly tilt the pan in all directions to spread out the batter. Cook about 3 minutes, then turn over and bake for about 1 minute. Repeat the process for the remaining batter. Keep warm between two plates and serve warm or at room temperature.