This recipe I found in my very trusted source – NYTimes. Chickpea flour and all-purpose flour make very airy and nutty-taste crepes. For dinner meal I stuff it with leftover cooked beef and caramelized onion (Russian style filling).
For 8 crepes:
1/2 cup fine chickpea flour
2 tbsp. all-purpose flour
pinch of salt
2 large eggs
2/3 cup low-fat milk
1/4 cup taped water
Whisk eggs and milk, add salt, chickpea flour and all-purpose flour and mix well. Add enough water to make liquid crepe batter.
Preheat a non-stick pan (I have cast-iron pan) on high-medium heat, spray with cooking spray.
Pour about 1/3 cup of batter (or enough to cover the bottom of pan) into the center of the pan and swirl to spread evenly. Cook for about minute (until golden) and flip with spatula on the over side. Cook for another 15 seconds and remove to plate. Continue until all batter is gone. There isn’t any oil or butter in batter, so spray pan time to time to prevent sticking.
2 cups minced (with grinder or blender) cooked beef
1/2 medium onion, chopped
1/2 cup beef or chicken broth
1/2 tsp. chili powder (optional)
1/2 tsp. ground cumin (optional)
Sauté onion until soft, add chili and cumin, mix well. Add meat and broth to make soft, paste-like filling. Add 1/8 part of filling on the darker side of crepe, fold the sides and then roll up to obtain an envelope. Serve hot or reheated with some yogurt and hot peppers on side.