Chickpea Flour Crepes
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1 1/2 cups chickpea flour (besan)
1 small onion, finely chopped
1/2 cup fresh parsley, finely chopped
1-inch piece fresh ginger, minced or grated
3 fresh green chilies, seeded and finely chopped
1 tablespoon ground coriander
1 teaspoon sea salt
1/4 teaspoon baking soda
dash of cayenne
dash of turmeric
dash of ground cumin
1 1/2 - 2 cups water
sesame oil for frying
Instructions:
In a medium bowl, combine the chickpea flour, onion, parsley, ginger, chilies, coriander, salt, baking soda, cayenne, turmeric and cumin.
Add enough of the water until you have a semi-thick batter and whisk with a fork. Cover and let rest for 30 minutes.
In a small non-stick frying pan, heat a few teaspoons of oil over medium heat. When hot, ladle about 1/2 cup into the pan and shape into a circle with the bottom of the ladle. Fry for a few minutes until the ends begin to brown, sprinkle with a bit of oil, and flip and cook for another minute or two. Transfer to a plate and keep warm in a 150� oven. Repeat with the remaining batter.
