CHICKPEA OMELETS
Adapted from Spice: Flavors of the Eastern Mediterranean by Ana Sortun
PREP: 30 minutes
YIELD: 8 crepes
Ingredients:
- 1 ½ cups Chickpea flour
- 1 tsp. Salt
- ½ tsp. Ground black pepper
- 1 ½ tsp. Ground cumin
- 1 ½ cups Water
- ¼ cup Extra-virgin olive oil plus more for cooking and drizzling
- ¼ cup Grated Parmesan cheese
Instructions:
- Preheat the oven to 350 degrees Fahrenheit
- In a small bowl, whisk together the chickpea flour, salt, pepper, and cumin.
- Slowly whisk in the water until it forms a smooth batter.
- Whisk in the olive oil and 2 Tbsp. cheese.
- Allow the batter to rest at room temperature for 15 minutes.
- Heat an 8-inch nonstick skillet over medium-high heat.
- Add 1 tsp. oil followed by a scant ½ cup of the batter, swirling the pan to evenly coat the bottom.
- Reduce the heat to medium and cook for 5-6 minutes, until the batter crisps around the edges.
- Flip the crepe without breaking.
- Cook for 2-3 minutes and then place in a single layer on a heavy baking sheet, smoother side facing up.
- Repeat with the remaining batter.
- Sprinkle each crepe evenly with the remaining Parmesan and drizzle with a small amount of olive oil.
- Bake for 4 minutes until the edges crisp up.
- Remove from the oven and serve while hot.
Notes:
Chickpea crepes are a good vegan omelet substitute. Parmesan may also be swapped out for nutritional yeast.
