Chickpea Crepes with Lemon Filling and Warm Blueberry-Basil Compote – American Kitchen
A good nonstick skillet is a must for making crepes—and especially crepes with chickpea flour because you don’t want to risk the batter sticking to the pan. Once you have your skillet, the...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at americankitchen.com.
Ingredients
- ½ cup chickpea flour
- 1 tablespoon sugar
- ⅛ teaspoon salt
- 1 ¼ cups milk (dairy or plant based)
- 2 large eggs
- 4 teaspoons coconut oil (½ teaspoon per crepe)
- ¼ cup lemon curd
- 4 ounces mascarpone
- 1 ½ cups fresh or frozen blueberries
- 2 tablespoons water
- 1 tablespoon chopped, fresh basil
- ½ teaspoon fresh lemon juice
- Optional: powdered sugar, fresh basil
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