“After I was diagnosed with celiac disease, I said yes to food, with great enthusiasm. . . I vowed to taste everything I could eat, rather than focusing on what I could not.”- Shauna James Ahern
Before I was diagnosed with Celiac disease, my homemade crepes were one of my favorite recipes. Not only are crepes light and delicious, but they are also very versatile. You can fill them with delectable syrups and fresh fruit or make them savory by adding your favorite herbs or by filling them with your favorite melted cheeses or sauces. But after I was diagnosed, I stopped eating a lot of my favorite foods because I felt (and assumed) that a lot of the replacements simply didn’t measure up. In some form, this was good because it did open me up to trying new foods. But as the years pass, I still miss some of my all time faves, like crepes.
I thought back to Shauna’s quote and reminded myself that I COULD eat many other varieties of flours. I needed to stop focusing on what I could no longer eat. So I spent several hours with my mixer trying to figure out which flour would best replace wheat for my beloved crepe recipe. My first attempt was with almond flour and it was…a major fail. When I placed a spoonful of the mix onto the griddle pan it refused to form together and resembled something more like scrambled eggs! I was also slightly mortified when I looked at the calorie content of the almond flour so I decided to try another and another and another.
In the end, the very best flour was brown rice flour. In fact, I couldn’t even tell the difference between these crepes and my original crepes made with wheat flour. This greatly excited me, for it was only moments earlier that I was about to toss the last batch across the kitchen like a two-year having a tantrum and call it a ‘crepey’ day. Instead, I ate several crepes and went to bed quite happy.
Whether you choose to avoid gluten or not, I hope that you and your family enjoy this recipe. If you decide to try this filling, the garish is a MUST! The balance of flavors is d’lish! Please note that the filling can keep for up to several days and therefore can be made prior if desired.
Savory Crepes with Coconut-Curried Chickpeas (Gluten & Dairy/Lactose-Free)
Prep Time: 20-25 minutes Cook Time: 30-40minutes Yields: 4–5 large crepes
Author: Milk & Marigolds
1 cup of brown rice flour (I used Bob’s Red Mill)
¾ cup of rice milk
¼ cup of water
¼ teaspoon salt
2 tablespoons butter
1 540ml (19 oz.) can of chickpeas, rinsed
1 large yellow onion, diced
1½ tablespoons olive oil
3 fresh cloves of garlic, finely minced
1 teaspoon of fresh ginger, minced
2 tablespoons of ground cumin powder
1 teaspoon of curry powder
1½ teaspoons of garam masala powder
1 gluten-free stock cube (I used chicken)
1¼ cup of water
½ cup of canned coconut milk
freshly cracked, black pepper to taste
½ cup of fresh, finely chopped cilantro (coriander)
½ cup of red onion, finely diced
1 cup of English cucumber, deseeded and finely diced
½ cup of plain coconut-based vegan yogurt or Greek yogurt
1. Dice the yellow onion, and minced the garlic and fresh ginger root. Rinse the chickpeas.
2. Add the oil to a medium size pot and warm on a medium heat. Once the oil is warm, add the onion and ginger and stir until the onion is clear. Add the garlic. Sauté the garlic for a few minutes.
3. Add the spices and mix until dispersed. Allow to cook for 2 -3 minutes before adding the water and the stock cube. Add beans.
4. Stir and cover for 30 – 40 minutes. Bring heat down to a simmer and stir occasionally. Add the coconut milk during the last minute of cooking and stir until dispersed.
5. While the chickpeas simmer, prepare the garnishes and crepe mixture.
6. Add the eggs, rice milk, water and butter (melted) to a bowl and beat until smooth.
7. Slowly add the flour and salt as you beat the mixture until it is evenly dispersed.
8. In a medium size non-stick pan (at medium heat), add a small teaspoon amount of olive oil and a little vegan butter.
9. Add a ladle amount of the crepe mixture to the pan and cook for about 45 – 60 seconds each side or until lightly browned. Remove from pan and place on a plate with paper towel. Repeat until all the mixture is used up.
10. Lay a single crepe on a plate and add the coconut-curry chickpea filling down its center. Fold the sides to the center. Garnish with a dollop of yogurt and sprinkle a generous amount of cucumber, cilantro and red onion.
11. Repeat and enjoy!
Tips: You can lessen the heat of the filling by adding more coconut milk to the mixture.You can find vegan yogurts at health food stores and at some supermarkets like Loblaw’s. I personally prefer the coconut-based ones. I think they most resemble the taste and texture of real yogurt.
Copyright © 2014. Milk & Marigolds