Whip up the savory sensation with the vegan savory crepes, expertly made from a mix of rice and chickpea flour. Get creative with fillings for a satisfying and cruelty-free feast.
In a mixing bowl, combine the rice flour, chickpea flour, salt, baking powder, chili powder and cumin powder.
Gradually add water while whisking to form a smooth batter without lumps.
Let the Batter Rest
Allow the batter to rest for about 20-30 minutes. This helps the flour to fully absorb the water and results in smoother crepes.
Cooking the Crepes
Heat a non-stick skillet or crepe pan over medium to low heat. You can lightly grease the pan with a small amount of cooking oil using a paper towel or brush.
Pour a ladleful of the batter onto the hot skillet, swirling it around to spread it evenly into a thin circle. If your batter is too thick, you can add a little more water to reach the desired consistency.
Cook for about 40 to 60 seconds, until top looks dry and bottom is lightly golden brown. and the edges start to lift.
Flip the crepe using a spatula and cook for another 40 to 60 seconds on the other side, or until both sides are lightly golden brown.
Assembling and Serving
Once cooked, transfer the crepe to a plate.
If you want to add a filling, place your choice of sautéed vegetables, cooked lentils, tofu, or vegan cheese on one-half of the crepe.
Fold the other half of the crepe over the filling to create a half-moon shape.
Serve hot, garnished with additional fresh cilantro, cherry tomatoes and olives or your favorite vegan sauce or chutney.