I recently discovered an amazing thing: you can actually grind dried beans – just regular beans you’d get in a bag at the grocery store – into flour, and use it to make things like these delicious crepes!
Apparently, this is not a new concept for everyone. In fact it is a common practice in other cultures. Garbanzo bean/chickpea flour is known in many Asian countries as ‘gram’. It is a staple ingredient in Indian, Pakistani, Nepali, and Bangladeshi cuisines. Chickpea flour is used in other cultures as well, showing up in pancakes with delicious fillings in Italy, France and Morocco, and in tortillas in Spain.
Interesting to me, and maybe to you, is that this healthy flour is gluten-free and has a higher amount of protein and other nutrients than other flours, and is a great source of fiber. Also, when mixed in equal parts with water, it can be used as an egg replacement in vegan baking! I’m so glad I discovered this!
So, of course, I had to try this wonderful phenomenon!
Here’s how to make the flour:
Put a bag of garbanzo beans (a.k.a. chickpeas) into a food processor. Let it run for 5-6 minutes, during which time it will make an awful racket!! I mean, mine was crazy loud.
Check on it every few minutes, and after it looks like it has turned into powder, stop the machine and sift it.
There may be quite a few chunks left that haven’t been ground finely enough, so just put those in small batches in a small electric coffee grinder, where they will turn into a fine powder.
Making the crepes:
Now that you have your flour ready, turn on your griddle to get nice and hot (medium high setting) and in a small bowl, put ½ cup of your chickpea flour and ½ cup of hot tap water in a bowl. Add a sprinkle of onion powder, garlic powder, and salt to taste and mix it together. Let it sit for a few minutes to soften while your pan gets ready. (This amount makes 2 roughly 10-inch crepes.)
Onto your hot non-stick griddle (you’ll want to use a small amount of coconut or olive oil if your pan isn’t non-stick), pour half of the mixture and using the back of a spoon, spread it very thinly in a circular motion. Do the same with the other half of the bean mixture. After a couple of minutes, once they look dry on top, loosen the edges all the way around, then flip them over to brown on the other side.
These soft, but crispy-on-the-edges crepes can be filled with anything you want! For these, I sautéed mushrooms, peppers, and onions with some sea salt and black pepper. After putting the filling into my crepes, I topped them with a drizzle of tahini, which is like peanut butter, but made from sesame seeds. It can be found in most grocery stores.
Garbanzo Bean Crepes with Seasoned Mushroom Filling
These soft, but crispy-on-the-edges crepes can be filled with anything you want! This mushroom filling is delicious!
- For the crepes:
- 1/2 c. garbanzo bean flour
- 1/2 c. warm water
- garlic powder, onion powder, sea salt, black pepper, to taste
- For the filling:
- 4 oz. fresh sliced mushrooms (approx. 1 1/2 cups)
- 1/2 of an onion, in thick slices
- 1/4 of a bell pepper, in thick slices
- sea salt and black pepper, to taste
- Step 1 For the crepes: Mix flour, water, and seasonings in a small bowl, and let it sit for 5 minutes to let the flour absorb the water. On a non-stick pan or griddle pour half of the mixture, then with the back of a spoon, spread it out thinly into a circular shape that is approximately 10 inches across. Repeat with the other half of the crepe mixture. When they appear dry on top, use a spatula to carefully loosen the edges of the crepes and then flip over to cook on the other side until lightly browned.
- Step 2 For the filling: Place vegetables into a small non-stick pan with a little coconut or olive oil spray. Sauté on low/medium heat until onions are mostly translucent and the mushrooms have softened.
- Step 3 Place half of the vegetable mixture into each one of the crepes.
- Step 4 Drizzle with a little tahini, if desired.