Crepes always look as though you went through a great deal of trouble to make them, but in fact, they’re quite easy. This recipe for dessert crepes using chickpea flour is not only simple, it’s more nutritious and lower in fat than traditional egg crepes.

Keep in mind that there is sort of a rule in cooking crepes and pancakes, which is that usually the first one doesn’t quite work out. It happens to just about everyone, but you’ll get the hang of it quickly, and practice makes perfect crepes every time.

Watch this recipe being made online .

1 c. chickpea (garbanzo) flour
1 c. white unbleached flour
3 1/4 c. water
1-2 T. Pure cane sugar dissolved in 1/4 cup of the water
2 T. light vegetable oil
½ t. salt

Whisk all ingredients together and pour through a sieve to collect any flour stones. Pour 1/3 of a cupful of batter into a hot, seasoned (or nonstick) crepe pan. Tip the pan to spread the batter evenly. Batter should have fairly thin coverage.

Let the crepe cook until it is loose when you shake the pan. Flip with either a spatula or with your fingers, as I do. Continue cooking and stacking until you’ve used all the batter. Spread a thin layer of Nutella onto half of the crepe, then roll or fold, sprinkle with powdered sugar, and serve warm.

Dessert crepes can also be filled with fruit or jam. They’re also delicious rolled as is then drizzled lightly with pure maple syrup.

Crepes can be made ahead of time, wrapped and kept warm in the oven, frozen, stuffed and baked or served simply with a little olive oil and black pepper. If you substitute a tablespoon each of sesame and olive oil for the vegetable oil and omit the sugar, this recipe can be a perfect vehicle for Roasted Cauliflower and Butternut Squash .