Ingredients
1/2 cup fine chickpea flour
2 tablespoons all-purpose flour
Rounded 1/4 teaspoon salt
2 large eggs
2/3 cup low-fat milk
2 tablespoons extra virgin olive oil
Method
Sources
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Roll fresh oat flakes — porridge, granola, muesli from whole grain
Hand-crank grain mill — freshly milled flour for bread and pastry
Manual grain huller — process home-grown rice, oats, barley
Test grain moisture for optimal bread flour hydration
Large airtight containers — flour, rice, grain, dry goods storage
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Roll fresh oat flakes — porridge, granola, muesli from whole grain
Hand-crank grain mill — freshly milled flour for bread and pastry
Manual grain huller — process home-grown rice, oats, barley
Test grain moisture for optimal bread flour hydration
Large airtight containers — flour, rice, grain, dry goods storage
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Sift together the chickpea flour, all-purpose flour and salt. 2. Place the eggs, milk and olive oil in a blender, and turn on the machine. Add the flour, and blend for one minute. Transfer to a bowl or a large measuring cup. (You can also use a bowl and whisk together the ingredients. If blending by hand, put through a strainer.) Set aside for at least 30 minutes; if longer, put the bowl in the refrigerator. 3. Heat a well-seasoned or non-stick crepe pan over medium-high heat, and brush lightly with olive oil. For 6-inch crepes, ladle in 2 to 3 tablespoons batter per crepe; for 8-inch crepes, use 1/4 cup, enough to just cover the pan. The batter should sizzle when it hits the pan. Tilt the pan to distribute the batter evenly, and cook on the first side for less than a minute until nicely colored and easy to flip over. Flip and cook for another 30 seconds, then remove from the pan. Stack the crepes on a plate as they are done. To reheat, wrap in foil and place in a 350-degree oven for about 15 minutes. Alternately, reheat individually in a dry pan.