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Chefs’ Choir: Chef Mary Ellen Muzio’s Gluten-Free Chickpea Crepes

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At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.

Chef Mary Ellen Muzio’s Gluten-Free Chickpea Crepes

This is a great gluten-free recipe. It goes well with soups and every time I’ve made it, I tweak it a bit. I use a cast iron pan, which takes a longer to heat up, but then stays hot longer. I also let the batter sit for 20-30 minutes, which improves its hydration and consistency.

 

Adding more water makes a thinner, more delicate crepe that bakes faster. Less water makes a crepe that’s a bit more cake-y. A thicker batter will also work better if you want smaller, individual crepes. Depending on the thickness, you may have to turn over the crepe and brown the other side.

 

Try adding chives, chopped garlic, sliced cherry tomatoes, chili sauce, parmesan cheese, or other ingredients for extra deliciousness. Additions require a careful eye so they don’t burn because the pan is so hot.

Ingredients
    • 2 cups chickpea flour
    • 2 cups water
    • 4 tablespoons extra virgin olive oil
    • 1 teaspoon fine sea salt
    • A bit more extra virgin olive oil
    • Freshly ground black pepper
Instructions
  1. Preheat the oven to 450 degrees F.
  2. Combine the chickpea flour and water in a large bowl. Stir to blend, then stir in the oil and sea salt.
  3. Brush a 12-inch paella or pizza pan with oil and place in the oven until the oil sizzles, 3 to 4 minutes.
  4. Pour about one-fourth of the batter into the hot pan, tipping and swirling to coat the pan evenly; it should be about an eighth of an inch thick.
  5. Place the pan into the center of the oven and bake until the crepe is firm and just beginning to brown around the edges, about 4 to 5 minutes.
  6. Remove the pan from the oven and drizzle with additional EVOO if desired, and season generously with fresh ground black pepper. Gently remove the crepe from the pan.
  7. Repeat with the remaining batter.
  8. Cut the crepes into wedges and serve immediately.

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