While my mom was visiting this summer, she made a lot of my childhood favorites for breakfast, lunch and dinner :) !!! And yes, I gained several pounds during her 2 month stay which have been tough to shrug off ... oh but the food!! Awesome!!
This recipe can be used as a vegetarian/vegan omelette if you stuff the crepes with the usual fixin's ... diced mushrooms, onions, spinach, green peppers and whatever else you fancy in an omelette. I preferred mine plain with a side of hummus ... it was truly a treat and made me miss mom all over again!!
Prep Time: 15 min
Ingredients (makes 2-4 crepes):
- 1/2 cup Chick pea flour
- 1 tsp Cumin Powder
- 1 tsp Carom Seeds
- 1/4 cup Red Onion, finely diced
- 2 tsp Cilantro Leaves, finely diced
- Salt and Pepper, to taste
- Cooking Oil spray
Mix all the ingredients together with water to make a thick slurry, just slightly thinner than pancake batter. Let sit for a couple of minutes to allow the flour to imbibe the water completely.
Heat a non-stick skillet to medium-high. Once heated, spray on a thin layer of cooking oil and spread about 1/3 cup of the batter on the skillet and spread it out in concentric circles using a large spoon.
Allow to cook on one side, very similar to how one would cook a pancake (letting it bubble on one side before flipping). Flip once, cook thoroughly and serve warm with a side of hummus or green chutney. Enjoy!
Nutrition Facts (Per Serving): Calories 104 (Fat Calories 16)
Total Fat 1.8 g; Carbohydrates 15.4 g; Fiber 3.0 g; Sugars 3.1 g; Protein 5.6 g
If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!