Golden Chickpea Crepes

In Ayurveda, the winter season is largely influenced by kapha dosha. What does this mean? At this time of year, the water and earth qualities tend to naturally increase in our bodies, just as they do in nature—the external cold and generally wet quality of winter internally increases kapha dosha. Remember, our body is just a microcosm of the greater macrocosm we live in.

Mother Nature provides seasonal foods that balance the qualities of kapha. This is the time of year to focus on warm and slightly dryer foods which have the guna of lightness. Chickpea flour is gluten-free and excellent (as both flour and grain) for supplying this light quality to heavy kapha. Plus, it is also slightly drying.

Chickpea crepes are great for lunch or a lighter dinner. Pair them with a tasty cilantro chutney, and you are all set. Enjoy!

Ingredients:

• 2 cups chickpea flour
• Water
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• ½ cup shredded spinach (or any leafy green vegetable)
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• Salt to taste
• ½ teaspoon ghee per crepe 

Directions:

Place the flour in a large mixing bowl and add enough water to create a pancake batter consistency. If you like a thicker crepe add less water. If you prefer a thinner crepe add more water, but make sure the batter is no thinner than a pancake batter.

Add the turmeric, chili powder, spinach, salt, coriander, and cumin. Mix thoroughly to ensure that the flavor of the spices is even throughout.

Warm a frying pan over medium/high heat. Sprinkle a touch of water in the pan to see if the bubbles sizzle (the same as you would when making pancakes). Once the pan is hot, add the ghee.

Using a ladle, scoop one full ladle of the batter and pour it in the middle of the pan. Then slowly, using the back of the ladle, evenly spread the batter into a larger circular shape. You want it to be the thickness of a crepe.

Let the batter cook for a minute or two. Using a spatula, lift up the crepe to see if it has a nice brown crispy look. When it reaches this point, flip the crepe and let it cook on the other side.

Cook each side to your desired crispiness. I like mine to be pretty crunchy, but many people like their crepes a little soft. It’s all personal preference!

Serve with cilantro chutney or a small dollop of spiced yogurt and enjoy this yummy and light dish!