Whenever I buy herbs, I always end up buying them in bulk. Never from the normal supermarket that sells you portions only fit for garnishing at jaw dropping prices. But most often from the Asian food shops that sell you handfuls for half the price you find elsewhere. I’ve grown to the mentality that these are the quantities that you need if you’re looking for lots of flavor as opposed to a few sprinkles of green. Not to mention if you’re looking to get some nutritional value out of that mint or cilantro.
However, since I do buy quite a few at a time, I’m always looking for ways to use them up. No one likes a shriveled up sprig of parsley from the back of the vegetable drawer. And the herbs that go into the freezer last minute after cleaning the fridge in advance of a trip seem to get lost in the frozen abyss most usually forever.
So in my efforts to make the most of the leftovers, I’ve been making savory crepes. Herbed savory crepes. They’re made with chickpea flour which tastes just a bit nutty and gives the crepes a beautiful texture. The herbs freshen things up and pack a lot of flavor. Feel free to throw in any other herbs you have laying about and even a touch of spinach to up the greens. They’re delicious with a bit of yogurt, a bit of chutney or even sriracha would be tasty!
Herbed Savory Crepes
- 1 cup chickpea flour
- 1/4 cup all purpose flour
- 1 tbsp rice flour
- 1/2 cup heaped cilantro, roughly chopped
- 1 clove garlic, minced
- 1 tbsp garlic chives, finely chopped
- 1/2 tsp salt, more to taste
- 1/2 tsp cumin
- 1/4 tsp sugar
- 1 tbsp lemon juice
- 3/4 cups water
- 1/2 thai red chili, thinly sliced (optional)
- 1 tbsp ground flax seeds
In a large bowl add all of the ingredients and mix until everything is well combined. The batter should be thick but able to run off a spoon quite easily (similar to pancake batter). If necessary, add a touch of water.
Heat a nonstick skillet on medium heat. Using a paper towel with a bit of oil, lightly grease the skillet. Once heated, place about 2 tbsp of batter in the middle and using the back of a spoon spread the batter evenly out into a 6 inch circle. I find it helps to start in the middle and then continue to move in circles pushing the batter further and further out. Cook for 30 seconds on the first side, flip and cook for a further 1 minute. Keep under a tea towel to keep warm. Makes 8 crepes.