Sometimes social gatherings can be a source of anxiety for people with allergies, these tasty hot crepe stacks are made in a way that is share-able, freezable and have a very slim chance of getting cross-contaminated in a party situation. Just wrap them in foil and toast them up on the barbecue. I made these for a smallish get together at a friend's place this long weekend, making a total of 8 half 'sandwiches' and wrapping them in baking paper and then tinfoil, I then made some more without the middle .
I found the crepes themselves to taste kind of like hummus and the fillings to encompass a whole meal that really didn't make me feel like I was missing out on anything.
I find I'm OK with Goats feta, if you aren't just sub it out for pine nuts or walnuts or roasted garlic pieces, also, if you don't like the taste of chickpeas you can switch it for cornmeal flour for a more crispy stack or buckwheat flour for a soft texture and darker colour
So here's the recipe so you too can get that all up in your mouth
CREPES
4 cups chickpea flour (also called gram, besan or garbanzo bean flour)
1 egg
2 1/2 lukewarm water
2 tbsp dried mixed herbs
2 tbsp garlic powder
1 gluten free chicken or vegetable stock cubes
salt & pepper to taste
any other herbs or spices that you think will mix well with your fillings
FILLING SUGGESTION
Leftover pasta sauce
Garlic sauce
Left over roast chicken
Spinach
Feta
Put the flour in a large bowl, mix in the herbs and flavours and make a well in the middle
In a smaller bowl or jug lightly whisk the egg with a fork
Add in the water, about 1/2 a cup at a time, whisking lightly after each addition. Make sure the water is not too warm otherwise you'll end up with lumpy bits of cooked egg through your crepes and nobody wants that.
Pour about half the water/egg mixture into the dry ingredients mixture, whisk well, add the rest of the water and whisk well again, ensuring that the mixture has no lumps 'cause nobody wants little pockets of dry flour in the middle of their tastiness.
Set a lightly oiled pan over a medium heat and let it come up to temperature, once it's nice and hot, pour the mixture into the pan, about 1/4-1/3 cup at a time, depending on the size of the crepe's that you would like. Swirl the mixture around the pan to make the crepes thin enough to bend without breaking
When the mixture begins to look cooked around the edges, its ready to flip. Flip it over and cook for about 2-3 minutes
Cool over a wire rack to let the steam out and prevent sogginess.
Once you've cooked up all the batter (makes about 20 15cm in diametre) gather together all the filling ingredients to set up a kind of assembly line
Start with a crepe, spread it with some sauce, top it with some fillings, repeat until delicious
Either eat them straight away or cut them in half , wrap them in tinfoil and toast them up either in a sandwich press or on the barbecue
Enjoy!!!
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