Allergen-Free Recipe - Savory Chickpea Crepes (Socca)

In searching for gluten-free alternatives to bread, I've been exploring an amazingly diverse realm of flatbreads from cuisines around the the world.  One of those flatbreads is Socca, which is made from the amazing chickpea.  We use this like a wrap - my favorite preparation is to put some stewed greens and night-shade free sloppy Joe inside.  You will never miss inflammatory foods again!

INGREDIENTS:


1 - 1/2 c. Water
1 c. Garbonzo Bean Flour
1/2 Tsp. Salt
Olive Oil (or butter substitute)

Makes 10 - 6" Crepes

INSTRUCTIONS:

(1) Combine all ingredients in a bowl or blender.  Mix until thoroughly incorporated.

(2) Heat crepe pan (or a non-stick pan - I often use a large cast iron pan) over medium to medium/low heat.

(3) Once the pan is hot, brush olive oil (or butter substitute) into the pan and pour a thin coat of the batter into the pan, swirling the pan around until the batter is spread evenly on the bottom.

(4) Once the crepe has cooked enough to solidify (the top will loose its sheen) flip and allow to briefly cook on the other side.

(5) Remove from the pan and adorn with your favorite condiment.  Repeat steps 3 and 4 until all crepes have been made.