- 1 egg
- 1/2 cup milk of choice
- 1 tsp canola oil
- 1 tsp vanilla
- 1/4 tsp cinnamon
- 1/2 cup chickpea flour
- 11/2 cup berries of choice
- In medium bowl, whisk egg, milk and canola oil. Continue whisking and add vanilla and cinnamon.
- Add chickpea flour and whisk until smooth with no lumps. Heat an 8-inch non-stick pan over medium heat and lightly grease. Using a ¼ cup (50 mL) measure, scoop batter into hot pan and quickly tilt the pan using a circular motion so the batter evenly coats the surface.
- Cook the crepe for about 30 seconds, until bubbles show on the surface and the bottom is light brown. Loosen with a spatula, turn and cook the other side. Can be served plain or with various toppings.
Recipe Variation: For a savoury crepe, replace vanilla and cinnamon with 1 tbsp parsley, 1 tbsp grated parmesan cheese, and a pinch each of salt and pepper. Serve with various toppings – cream cheese and smoked salmon are delicious!