A couple of months ago, while I was doing a seasonal detox, I had this desire (strong) to eat a wrap. I looked at a couple of gluten free options- but the list of ingredients did not convince this clean eating voyager!
So I was in the kitchen trying my version. Many different flours could be used to make this crepe. When made with Chickpea flour it is called a Socca in France, in India it is called Chilla/Cheela and made with Gram flour .
There are many ways to make this, the method I suggest is simple and fool proof {even my husband can make it 😉 }.
We use these crepes as tortillas, as a replacement for roti, a sandwich wrap or just eat it by itself with green chutney or a detox pesto.
Ingredients ( makes 4-5 crepes)
½ cup Split Moong Bean Flour
½ – ¾ cup water (enough to make a runny batter, the thinner the batter thinner the crepe)
¼ teaspoon Himalayan or sea salt
¼ teaspoon baking soda
Coconut oil for cooking
Optional Seasonings:
Mexican flavor- Dried Oregano + Cumin powder
Indian Flavor- Cumin Powder, Cayenne Pepper + Kasoori Methi (dried Fenugreek leaves)
Sandwiches- Dried Rosemary or Thyme
Middle Eastern flavor -Roasted Cumin powder + Sesame Seeds + Sumac +dried oregano and thyme or Zaa’tar
Mix the flour, water, salt and baking powder in a bowl and whisk the batter to a smooth runny consistency. Let it sit for 30 minutes or more.
Add optional seasonings if you choose to at this stage.
Heat an 8 inch cast iron or another nonstick skillet, add a little coconut oil and pour the batter using a ladle. Tilt the pan to coat the batter to the entire surface of the pan. Depending on how think you want the crepes adjust the quantity of the batter.
Cook the crepe till it is fully set and the sides begin to lift. Flip is over and cook enough to change the color.
Eat them right away or cool and store in the refrigerator for up to 4 days.
Would love to hear your feedback!
