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FEATUREWednesday 8 March 2017

Chickpea crepes boast flavor _ and nutrition

SARA MOULTON them in a 300 F oven for 1/2 cup thawed frozen least 8 crepes. few lumps (don’t overdo it
Associated Press about 10 minutes. Instant peas Make the filling: or you will get gluey pota-
I’ve always loved crepes, dinner!! (But without the 1 tablespoon fresh lemon Preheat the oven to 450 F. toes).
those elegant, paper-thin empty carbs.) juice In a small saucepan com- Add the cauliflower, onion
French pancakes. They’re CHICKPEA CREPES STUFFED 2 tablespoons chopped ci- bine the potatoes with mixture, peas, lemon juice,
great containers for any fill- WITH INDIAN SPICED POTA- lantro, plus extra for garnish enough cold, salted water cilantro and salt to taste;
ing and — as long as you TOES AND PEAS Make the crepes: In a me- to cover by 2 inches. Bring stir until combined.
have the proper pan — Start to finish: 1 hour, 10 dium bowl sift together the to a boil and simmer until Arrange 8 crepes on a cut-
they’re really a cinch to minutes (45 active) chickpea flour, all-purpose tender, about 5 to 8 min- ting board and divide the
make. But let’s face it, the Servings: 4 flour, salt and baking soda. utes. potato mixture among
typical flour-based crepe For the crepes: In a second medium bowl, On a rimmed sheet pan them (about 1/4 cup per
is pretty bland. It’s a mes- 1/2 chickpea flour (60 whisk the eggs, add 1/2 lined with parchment or crepe). Roll up the crepes
senger, not a message. grams) (available at many cup water and the oil; mix foil, toss the cauliflower with to enclose the filling and
We care far less about the supermarkets and online) well. Add the liquid ingredi- 1 tablespoon of the oil and transfer them to the rimmed
crepe itself than we do 2 tablespoons all-purpose ents to the dry ingredients a hefty pinch of salt. Ar- sheet, seam side down.
about what’s wrapped up flour and whisk until there are no range it in one layer and Cover with foil and bake
in it. 1/4 teaspoon salt lumps. bake it on the middle shelf them on the middle shelf of
But what if the crepe 1/8 teaspoon baking soda Let the batter rest for 30 of the oven until golden, the oven until hot, about 10
boasted some flavor and 2 large eggs minutes. (Make the filling about 15 to 20 minutes. Set minutes.
nutrition? Enter chickpea 2 tablespoons vegetable while the batter is resting.) aside and reduce the oven ___
flour. Popular through- oil, plus extra for brushing Brush the bottom of an to 300 F. Nutrition information per
out the Middle East and the pan 8-inch nonstick skillet and In a medium skillet com- serving: 298 calories; 132
Asia, as well as along the For the filling: a 1/2-inch up the sides with bine the remaining 2 table- calories from fat; 15 g fat (2
Mediterranean, it’s a good 1/2 pound Yukon Gold po- a little oil and heat the pan spoons vegetable oil with g saturated; 0 g trans fats);
source of protein and fiber tatoes, peeled and cut into over medium-high heat un- the cumin and mustard 108 mg cholesterol; 320
and happens to be quite 1-inch pieces til it is hot. Whisk the batter seeds. Cover the skillet and mg sodium; 32 g carbohy-
tasty, almost nutty. Today’s 2 cups chopped (1/4 to to remix. Add slightly more cook over medium heat drate; 6 g fiber; 6 g sugar;
recipe is a variation on a 1/2-inch pieces) cauliflower than 1/8 cup of the bat- until the seeds become fra- 11 g protein.
swell little chickpea pan- 3 tablespoons vegetable ter to the pan and work- grant and start popping, ___
cake that’s known as soc- oil ing quickly, pick up and tilt about 2 minutes. Reduce EDITOR’S NOTE: Sara Moult-
ca in southern France and Kosher salt the pan so that the batter the heat to medium low on is host of public televi-
farinata in northern Italy. 1 teaspoon cumin seeds coats the bottom. Let the and add the onion, chile, sion’s “Sara’s Weeknight
Made with chickpea flour, 1 teaspoon mustard seeds crepe cook for 45 seconds ginger and garam masala. Meals.” She was executive
water, olive oil and sea- 1 cup finely chopped onion to 1 minute or until it is set. Cook, stirring occasionally, chef at Gourmet maga-
sonings, socca is pretty 2 teaspoons minced chile Flip the crepe and cook until the onion is golden. zine for nearly 25 years
elemental. As noted, it’s (with the seeds and veins) it for 30 seconds on the When the potatoes are and spent a decade host-
delicious, but texture-wise, 2 teaspoons finely chopped second side. Transfer it to tender, transfer them to a ing several Food Network
it’s sturdy, not pliable. I ginger a plate and make more bowl and mash them with shows, including “Cooking
wanted to make a chick- 1/2 teaspoon garam ma- crepes with the remaining a potato masher or fork Live.” Her latest cookbook
pea pancake that was sala batter. You should have at until mostly mashed with a is “Home Cooking 101.”q
thin enough to fold like a
crepe. So I added some
eggs and a tiny amount of
flour.
There’s a way to make glu-
ten-free chickpea crepes,
but you’ll have to swap out
the regular flour for corn-
starch (just be sure it’s glu-
ten-free cornstarch) or glu-
ten-free flour. If you roll with
the gluten-free flour, you’ll
need to add an additional
tablespoon or two of water
to thin out the batter.
What about the filling?
Anything you might want
to put into a crepe or tor-
tilla, you can put into a
chickpea crepe. Here I’ve
taken an Indian vegetar-
ian route: Indian spices,
potatoes and peas. But if
you happen to be short of
time, feel free to combine
any leftovers you have in
the refrigerator, roll them
up in the crepes and heat